Pink Peaches with Ginger and ChampagneTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 10 minutes
Cooking time: 10 minutes
Chilling time: A few hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:91.6 kcal
Proteins:0.6 g
Fats:0.3 g
Carbohydrate:14.5 g
Fibers:2.6 g
Sugar:11.1 g
Cholesterol:0 mg
Sodium:2.9 mg
Calcium:17.1 mg
Energy:398 kcal
Proteins:2.8 g
Fats:1.1 g
Carbohydrate:62.9 g
Fibers:11.2 g
Sugar:48.1 g
Cholesterol:0 mg
Sodium:12.6 mg
Calcium:74.1 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
ripe white peaches
750
ml
bottle of white wine
200
g
raspberries
150
g
sugar
750
ml
bottle of chilled champagne
pieces of preserved ginger
METHOD
- In a saucepan, bring the white wine, sugar and raspberries gently to a boil, crushing the berries coarsely. Strain this light syrup into a bowl.
- Peel the peaches carefully and immerse them in the syrup for a few minutes. Cool and refrigerate for several hours. The peaches will take on a pink hue.
- Just before serving, place the peaches into 4 dessert coupes and cover with champagne; add a few pieces of preserved ginger cut into thin sticks.
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Collaboration: VFC and Ecopêche
