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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is another find from cooking with wine by Betty Dunleavy. The weight of the pkt of shortbread and size of the can of sliced peaches wasn't given so I'm guessing on these. Ingredients:
250 g shortbread cookies, crushed |
1/2 cup coconut |
850 g sliced peaches |
1 cup rose wine |
1/2 cup raspberry jam |
1 teaspoon grated orange rind |
2 tablespoons orange juice |
1 tablespoon arrowroot |
60 g butter |
1/2 teaspoon cinnamon |
ice cream or whipped cream, to serve |
Directions:
1. Mixed crushed biscuits with coconut and spread over the base of a shallow casserole dish; reserve 1/2 cup crumb mixture and set aside.
2. Drain peach slices and arrange peaches in rows over the surface of the crumb mixture.
3. Pour peach syrup into a saucepan, add wine, raspberry jam and orange rind and heat slowly until boiling.
4. Blend orange juice with arrowroot, add to boiling liquid and stir until thickened; spoon carefully over peaches.
5. Melt butter, add reserved crumb mixture and cinnamon and sprinkle over the top of the peaches and sauce.
6. Bake in a moderate oven for 12-15 minutes.
7. Serve with ice-cream or whipped cream.
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