Tuesday, July 27, 2010

RECIPE: Baked Peaches and Wine Jelly

This weekend, I made a compote of local blueberries, diced rhubarb (which I have in the freezer) and peeled and cut peaches. And, served this cooked slice of heaven over yogurt for breakfast.

Cooked on top of the stove for just a few minutes until the fruit softens. Compotes are easy, a lot like making jam but without the sugar (or the calories).

As I savored every bite, I was reminded of a flavorful and grown-up fruit dessert that I made last summer. It's peach season so give this a recipe a trip with dripping delicious and ripe peaches and a good wine jelly from your local winery. (Still kicking myself for not taking a photo.)

Baked Peaches and Wine Jelly - A Peach Melba for Grown-ups

4 servings

4 large ripe peaches

5 tbls. Paumanok Preserves Pinot Meunier Wine Jelly

2 tbls. Local honey

2 tsps. Lemon juice, freshly squeezed

1 tbls. Lemon zest

1/3 cup of water

Remove pits and cut out any bruised spots. Slice each peach into 8-10 pieces. In a bowl, whisk together wine jelly, honey, lemon juice, zest and water. Stir in cut peaches and toss, coating with the mixture. Transfer to a shallow baking dish (9” x 9”) and bake for 30-45 minutes until tender. Check every 15 minutes and baste peaches. Serve over ice cream, with plain yogurt or by itself.

Bees Needs Honey

Community Supported Apiculture for Eastern Long Island
4 Laurel Lane, Sag Harbor 11963

Paumanok Preserves

PO Box 632
Center Moriches NY

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