White Peaches and Raspberries in Champagne Syrup

White Peaches and Raspberries in Champagne Syrup
Photo by James Baigrie


  • Garnishes: sour cream and/or mint sprigs
  • 1 (3-inch) cinnamon stick
  • 2/3 cup sugar
  • 5 firm-ripe white peaches, peeled and sliced thick (about 1 1/2 pounds)
  • 1 cup water
  • 1 pint fresh raspberries (about 2 2/3 cups)
  • 2 cups Champagne or dry white wine
  • + 3 more ingredients
    • 4 whole cloves
    • 2 tablespoons fresh lemon juice
    • 3 strips lemon peel, pith removed

1. Combine first 7 ingredients in a large saucepan over medium heat; bring to a boil. Reduce heat, and simmer, stirring often, 6 minutes or until sugar dissolves. Add peaches, bring back to a simmer, and remove from heat. Let stand 30 minutes or until cool. 2. Using a slotted spoon, transfer peac...

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