Crepes Filled With Poached Peaches Recipe - Cooking Index
Crepes Filled With Poached Peaches Recipe - Cooking Index
| 1 cup | 237ml | Hearty red wine |
| 1/2 cup | 118ml | Red raspberry preserves |
| 1 | -- ¥ | |
| 1 | Orange zest | |
| 1 | Cinnamon stick | |
| 5 | Whole cloves | |
| 20 oz | 568g | Frozen sliced peaches - (unsweetened) |
| 1 | Prepared crepes - (8-10/pkg) | |
| Warmed vanilla yogurt - opt. | ||
| Whipped cream - opt. |
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.
Source:
Emeril Lagasse
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