Spanish · Dessert
Wine-Soaked Peaches with Honeyed Yogurt and Raspberries
A Spanish-leaned take on poached peaches where halved fruit is simmered in spiced red wine until silky, then plated over a honeyed whey-boosted Greek yogurt with fresh raspberries folded through the reduced syrup.
$2
10 minsPrep
12 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
171Calories
14.2gProtein
3.8gFat
27.8gCarbs
16.5gSugar
3.8gFiber
55mgSodium
8mgChol
2.2gSat Fat
364mgPotassium
130mgCalcium
0.7mgIron
0.3mcgVitamin B12
17.8mgVitamin C
0gPolyol
7gAllulose
0.3gAlcohol
Goes well with
Chamomile Tea
local
Fino Sherry
international
gluten-free
sweet-spot
Instructions
1
Pour the red wine into a wide saucepan with the allulose, cinnamon stick, and orange zest and juice; bring to a gentle simmer over medium heat.
2
Lower the peach halves cut-side down into the simmering wine and poach for 6-7 minutes, turning once, until just tender but still holding shape.
3
Lift the peaches out with a slotted spoon into two serving bowls and set aside to cool slightly.
4
Return the pan to high heat and simmer the poaching liquid uncovered for 5-6 minutes until reduced by roughly 40% to a light syrup; cool for a few minutes.
5
Whisk the whey protein isolate into the strained Greek yogurt with the honey until smooth and lump-free.
6
Spoon the honeyed protein yogurt alongside the warm peaches in each bowl.
7
Scatter fresh raspberries over the top and drizzle the cooled wine syrup over the fruit and yogurt just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g poaching liquid red wine
- 6.3 oz180g halved and stoned peach
- 0.5 oz14g allulose
- 0 oz1g cinnamon ground
- 0.5 oz15g zest and juice orange
- 4.6 oz130g strained, chilled greek yogurt
- 0.4 oz10g honey
- 2.1 oz60g whole, fresh raspberry
- 0.6 oz16g stirred into yogurt whey protein isolate
