Recipe courtesy of "Superfoods: Nutrient-Dense Foods to Protect Your Health" by Michael van Straten and Barbara Griggs, copyright 2006. Used by permission of Dorling Kindersley Limited. All rights reserved.
|8 small peaches||Peel of 1 lemon|
|8 cloves||1 tbs honey|
|Enough red or white wine to cover||1/4 tsp nutmeg or cinnamon|
A clever cook we know invented this all-purpose pudding on holiday in Spain, profiting by a glut of tiny peaches at give-away prices and cheap local wine. It is highly adaptable; we have cooked hard little apricots or nectarines the same way, or used up oddments of brandy, whisky, apple, or grape juice instead. Chilled and piled up in a dish with the syrupy remains of the juice poured over, and with Greek yoghurt or cream served separately, it can be a grand party pudding. Any leftovers never survive breakfast time.
Wash the peaches, stick a clove in each one, and put in a pan with the wine. Add the peel of a well-scrubbed lemon, honey, and nutmeg or cinnamon to taste. Bring to the boil, lower the heat, and simmer, covered, until the peaches are tender and almost at bursting point.
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