Summary

Ingredients

• 1 liter red wine, dry
• 200 g suar
• 4 carnation (s)
• 1 cinnamon stick (s)
• 1 lemon peel
• 6 peach (s), white
• 200 g cream
• 1 packet vanilla sugar
• Mint, for garnish

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Instructions

1. Mix the wine with sugar, cloves, cinnamon stick and lemon zest. Place the peaches in boiling water for 1 minute, rinse and then peel. Then cut in half and remove the stone.
2. Place the peach halves in a saucepan and cover with the red wine mixture. Bring to a boil and simmer over a mild heat for about 5 minutes. Remove from the stock, let cool down a bit and then cut into wedges. Let the wine boil down to a syrupy sauce, this takes about 10 minutes. Remove the spices and lemon peel. Pour the sauce over the peaches and leave to stand in the refrigerator for about 2 hours.
3. Beat the cream with the vanilla sugar until stiff. Arrange the peaches with a little sauce on dessert bowls and garnish with whipped cream and mint leaves.