4 pounds fresh peaches
24 ounces dry white wine
4 ounces honey
2 ounces lemon juice
1/4 teaspoon cinnamon, ground
8 ounces plain yogurt, nonfat
heavy cream, to taste
pistachios, as needed to garnish, chopped fine
Servings: 10
1. Pit and coarsely chop the peaches without peeling. Place in a nonreactive saucepan. Add wine, honey and lemon juice. Cover and simmer for 30 minutes.
2. Purée the peach mixture in a blender. Strain and chill.
3. Stir in cinnamon, yogurt and heavy cream.
4. Chill thoroughly. Serve in chilled bowls, garnished with finely chopped pistachio nuts.
Yield: 2 quarts (2 liters)
24 ounces dry white wine
4 ounces honey
2 ounces lemon juice
1/4 teaspoon cinnamon, ground
8 ounces plain yogurt, nonfat
heavy cream, to taste
pistachios, as needed to garnish, chopped fine
Servings: 10
1. Pit and coarsely chop the peaches without peeling. Place in a nonreactive saucepan. Add wine, honey and lemon juice. Cover and simmer for 30 minutes.
2. Purée the peach mixture in a blender. Strain and chill.
3. Stir in cinnamon, yogurt and heavy cream.
4. Chill thoroughly. Serve in chilled bowls, garnished with finely chopped pistachio nuts.
Yield: 2 quarts (2 liters)
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