Sweet Wine and Vanilla Peach Melba with Raspberry Sorbet
Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Raspberry | 1 cup (123g) | 64 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Dessert Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Bean | not in our table | 0 |
| Seed | not in our table | 0 |
| Nectarine | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups sweet dessert wine (I used sangria)
- ½ vanilla bean, seeds scraped off or 1½ tsp vanilla extract
- 4 peaches, halved (I used nectarines from our tree)
- ½ cup sugar
- 2 pints raspberry sorbet
Directions
In a 13x9 inch baking dish, mix wine and vanilla.
Add peaches, cut sides down.
Marinate at room temp 2 hours, occasionally spooning marinade over peaches.
Transfer peaches cup sides up to a platter, refrigerate.
Pour marinade into saucepan, stir in sugar.
Bring to a boil, boil until thick and syrupy.
Let cool to room temp.
To serve---put a peach half cut side up into each of 8 dessert bowls, put a scoop of sorbet into each cavity and drizzle with syrup.
Garnish with red raspberries.
Category:Cathy's Recipes
Category:Dessert Recipes
Category:Dessert wine Recipes
Category:Peach Recipes
Category:Nectarine Recipes