Crepes Filled With Poached Peaches
Serves:
Ingredients:
1
c
Hearty red wine
1/2
c
Red raspberry preserves
1
1" x 3" piece of orange zest
1
Cinnamon stick
5
Whole cloves
20
oz
Frozen sliced peaches
- (unsweetened)
1
pk
Prepared crepes (8-10/pkg)
Warmed vanilla yogurt, opt.
-=OR=- Whipped cream, opt.
Method:
IN A SMALL SAUCEPAN, COMBINE the wine, preserves, orange zest, cinnamon and cloves and bring the mixture to a boil over high heat.
Continue cooking until the preserves are melted and the liquid has thickened, about 6 to 7 minutes.
Strain the liquid into a large skillet, transferring the cinnamon stick to the pan.
Add the frozen peaches to the liquid and over medium-high heat bring the liquid to a slow boil, carefully separating the frozen slices.
This will take about 3 to 4 minutes.
Once the liquid returns to a boil, cook until the peaches are just warmed through, about 3 minutes.
Turn off the heat and let the peaches cool in the syrup.
Place 2 crepes folded in quarters on each plate.
(Leave the extra 2 crepes for seconds.
) Spoon the peaches over the crepes and top with vanilla yogurt or softly whipped cream, if desired.
Serve at once.