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Peaches and Raspberries, Poached

Recipe Link: http://family.com

List of Ingredients




6 ripe peaches, peeled, pitted and cut into quarters
1 tablespoon honey
1 cinnamon stick
2 cups fruity wine, such as white Zinfandel or a light Merlot
1 pint raspberries
Fresh mint leaves for garnish


Recipe



1. Heat the peaches, honey, cinnamon stick and wine in a large saucepan over medium heat. Cook 5 to 6 minutes, until the peaches are tender.

2. Remove from the heat and add the raspberries. Set aside for 5 to 6 minutes. Remove the cinnamon stick.

3. Garnish each portion with fresh mint leaves.

Makes 4 to 6 servings.

Comment from cook at Family.com: “This is a light and low-fat dessert, easy to make and beautiful. It stands on its own or can be served with frozen yogurt or vanilla ice cream. This dessert can be prepared before dinner and quickly reheated before serving. Red or white wine works here; the white won't affect the color of the fruit, while the red wine will give everything a rosy hue.”