The 40 Year Old Bat Mitzvah

Flashback to 2003 Passover Dessert

Posted in Uncategorized by Juliet on March 14, 2014

The final recipe I shared in the Press-Enterprise “Cook and Tell” column article is a Passover dessert.  This would also make a great gluten-free dessert for anytime, by the way.

In the article I said:

“During the eight days of Passover, Jews do not eat bread, leavened products and numerous other grains and legumes.  These restrictions make desserts particularly hard, but this recipe for poached peaches is delicious and easy.”

RIPE PEACHES IN HONEY RED WINE SAUCE

Ingredients:

  • 2 c dry Italian red wine
  • 2/3 c honey
  • 1 cinnamon stick
  • 1 tsp vanilla
  • 5 large firm peaches
  • boiling water
  • 1/4 c sliced almonds, toasted (optional)

Place the wine, honey, and cinnamon stick in a small saucepan.  Bring to boil, lower heat, and continue cooking until the liquid thickens.  Remove from heat.  Take out cinnamon stick and stir in vanilla.  Allow to cool completely.

Place peaches in a large bowl.  Pour boiling water over them.  After 3 to 5 minutes (less time if peaches are very ripe) pour off the hot water.  Plunge the peaches into ice water to stop them from cooking.  Peel, pit and halve.  Place in a shallow glass dish.  Pour cooled sauce over the prepared peach halves.  Cover with plastic wrap and refrigerate.

To serve:  Place peach halves in glass bowls.  Spoon some of the sauce over each half.  Sprinkle with toasted almonds, if desired.  Serves 10.

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