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1 cup Red Wine
½ cup Raspberry Jam
1 Orange Zest
1 stick Cinnamon
5 Cloves, Whole
1¼ pound Peaches, Frozen
8 Crepes, Prepared
Vanilla Yogurt, Warmed
In a small saucepan, combine the wine, preserves, orange zest, cinnamon and cloves and bring to a boil over high heat. Continue cooking until the preserves are melted and the liquid has thickened, 7 minutes. Strain the liquid into a large skillet, transferring the cinnamon stick to the pan. Add the sliced frozen peaches to the liquid and over medium high heat bring to a slow boil, carefully separating the frozen slices. This will take 3 to 4 minutes.
Once the liquid returns to a boil, cook until the peaches are just warmed through, 3 minutes. Turn off the heat and let the peaches cool in the syrup. Place 2 crepes folded in quarters on each plate. Spoon the peaches over the crepes and top with vanilla yogurt or softly whipped cream, if desired. Serve at once.
½ cup Raspberry Jam
1 Orange Zest
1 stick Cinnamon
5 Cloves, Whole
1¼ pound Peaches, Frozen
8 Crepes, Prepared
Vanilla Yogurt, Warmed
In a small saucepan, combine the wine, preserves, orange zest, cinnamon and cloves and bring to a boil over high heat. Continue cooking until the preserves are melted and the liquid has thickened, 7 minutes. Strain the liquid into a large skillet, transferring the cinnamon stick to the pan. Add the sliced frozen peaches to the liquid and over medium high heat bring to a slow boil, carefully separating the frozen slices. This will take 3 to 4 minutes.
Once the liquid returns to a boil, cook until the peaches are just warmed through, 3 minutes. Turn off the heat and let the peaches cool in the syrup. Place 2 crepes folded in quarters on each plate. Spoon the peaches over the crepes and top with vanilla yogurt or softly whipped cream, if desired. Serve at once.