Subject: Melocotones en Vino
From: Unicorn (unicorn@indenial.com)
Date: Sat Jan 13 2001 - 00:02:11 EST
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F O O D F U N N Y
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Thanks to reader Joyce Nichols for this food funny:
A woman was struggling to get the catsup out of the bottle. During
her struggle the phone rang so she asked her four-year-old daughter to
answer it. "It's the minister, Mommy," the child said to her mother.
Then she added, "Mommy can't come to the phone right now. She's
hitting the bottle."
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T O D A Y ' S R E C I P E
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I know that I will probably be criticized for publishing so many
recipes for fruits poached in wine, but can I help it if they're
healthier than the sugar and fat-laden cakes and pies that other
recipe ezines promote? I'm sticking to my guns, because this type of
dessert is healthy, easy to prepare, and simply delectable. Here's
how they do it in Spain:
Melocotones en Vino (Peaches Poached in Wine)
2 cups (500 ml) dry white wine
1 cup (250 ml) dry sherry
1/2 cup (125 ml) sugar
Rind of 1 lemon
2-inch (5 cm) piece of cinnamon stick
4 - 6 large, ripe peaches, peeled and pitted
Combine the wine, sherry, sugar, lemon rind, and cinnamon stick in a
saucepan and bring to a boil over moderate heat. Place the peaches in
a bowl and pour the hot wine mixture over them. Cover and refrigerate
for 2 to 3 days. Serve with a little of the syrup. Serves 4 to 6.
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