User Manual

Desserts and sweet dishes 79
PEACHES:
4 peaches
1 l red wine
250 g sugar
1 cinnamon stick
6 sheets gelatine
IN ADDITION:
4 mint leaves
Redcurrants
Per serving
489 kcal, 81 g carbs, 0 g fat,
4 g protein
PREPARATION
1. Peel the peaches. Then add to a pan with the red
wine, sugar and cinnamon stick. Cover, heat at setting 4
or lower and simmer for approx. 18 minutes until the fruit
is soft. Then remove the peaches with a skimmer.
2. Boil the wine at setting 6 for around
another 12 minutes until the liquid has reduced to
approx. half a litre.
3. Soak the gelatine in a bowl with cold water according
to the manufacturer’s instructions. Then squeeze out the
sheets of gelatine, add to the wine and mix well.
Place on dessert plates and leave to cool.
4. Arrange the peaches on the wine jelly.
Garnish with mint leaves and redcurrants.