Serves 6


12 peaches

1 bottle of red wine

250 cl of crème de cassis

100 g sugar

5 cloves, 2 teaspoons of green pepper, 2 teaspoons of coriander powder, 1 cinnamon stick

Cooking instructions

Mix the spices with a pestle and mortar add them to the wine and the crème de cassis, add the sugar and the cinnamon stick

Boil for 5 minutes

Cut the peaches in two and de-stone

Cook the peaches for two minutes in the wine, then turn of the heat, and allow to cool.

Store in the fridge overnight


Claudia’s Kitchen

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