Peaches in Red Wine from The Robert Carrier Cookbook by Robert Carrier
Peel peaches but do not remove the stones. Put them in a saucepan with the sugar and water, and cinnamon, to taste. Simmer them, covered, for about 15 minutes. Add Burgundy and continue to cook, un...
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Cooking tools:
- Peeler
- Saucepan
- Stove
- Serving bowl
- Refrigerator
Ingredients
- ¼ pint red burgundy
- whipped cream
- cinnamon
- 2 pounds small peaches
- ¼ pint water
- ½ pound sugar
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