Summary

Ingredients

• 125 ml water
• 125 ml white wine
• 1 vanilla pod (s)
• 1 stick cinnamon, small
• 1 piece (s) orange (s), peel
• 1 piece (s) lemon (s), zest
• 4 tablespoon sweetener (Canderel powder, no aftertaste)
• 4 peach (s)
• 125 g raspberries
• some stalks mint
• some champagne

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Instructions

1. Bring the water, wine, spices, orange and lemon peel and sweetener to the boil and let it steep for a few minutes at a very low temperature. Pour over, then pour back into the pot through a sieve.
2. Pour boiling water over the peaches, peel them off, cut into wedges and briefly bring to the boil one after the other in the stock and place in an extra bowl. Pour the stock over the peach wedges and let them cool.
3. Put the compote in four deep plates, spread the raspberries on top and sprinkle with mint leaves. Only pour a small dash of sparkling wine over each portion at the table. Offer sprinkle sweetness for sweetening.