Spanish · Dessert
Wine-Soaked Peaches with Honeyed Greek Yogurt
A lightened take on the classic Spanish melocotón al vino, this dessert gently poaches fresh peach halves in a cinnamon-and-orange-spiked red wine syrup, reduced until glossy, then serves them chilled over a cloud of honeyed Greek yogurt with raspberries and mint for a bright, protein-boosted finish.
$2
10 minsPrep
15 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
167Calories
7.9gProtein
4gFat
26gCarbs
21.5gSugar
4gFiber
27mgSodium
7mgChol
2.3gSat Fat
446mgPotassium
104mgCalcium
0.8mgIron
0.3mcgVitamin B12
20.3mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Horchata
local
Moscatel de Valencia
international
gluten-free
sweet-spot
Instructions
1
Halve and stone the peaches, then zest and juice the orange.
2
In a saucepan, combine the red wine, honey, cinnamon and orange zest and juice; bring to a gentle simmer.
3
Reduce the wine mixture by just over half, about 8-10 minutes, until syrupy and fragrant, then let the alcohol cook off slightly as it thickens.
4
Slide the peach halves into the reduced syrup, cut-side down, and poach gently for 4-5 minutes until just tender but still holding shape.
5
Turn the peaches over, spoon the syrup over them, and simmer a further 2 minutes, then remove from the heat and let cool to room temperature.
6
Divide the Greek yogurt between two bowls, top each with two peach halves, spoon over the remaining syrup, and scatter with raspberries and torn mint just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g halved and stoned peach
- 5.6 oz160g red wine
- 0.5 oz14g honey
- 0 oz1g cinnamon ground
- 0.7 oz20g zested and juiced orange
- 4.9 oz140g greek yogurt
- 1.6 oz46g halved raspberry
- 0.1 oz2g torn mint
