Title: Crepes Filled with Poached Peaches
Categories: Dessert Fruit
Yield: 4 Servings
| 1 | c | Hearty red wine |
| 1/2 | c | Red raspberry preserves |
| 1 | | 1" x 3" piece of orange zest |
| 1 | | Cinnamon stick |
| 5 | | Whole cloves |
| 20 | oz | Frozen sliced peaches (unsweetened) |
| 1 | pk | Prepared crepes (8-10/pkg) |
| | | Warmed vanilla yogurt, opt. =OR=- Whipped cream, opt. |
IN A SMALL SAUCEPAN, COMBINE the wine, preserves, orange zest, cinnamon and
cloves and bring the mixture to a boil over high heat. Continue cooking
until the preserves are melted and the liquid has thickened, about 6 to 7
minutes. Strain the liquid into a large skillet, transferring the cinnamon
stick to the pan. Add the frozen peaches to the liquid and over medium-high
heat bring the liquid to a slow boil, carefully separating the frozen
slices. This will take about 3 to 4 minutes. Once the liquid returns to a
boil, cook until the peaches are just warmed through, about 3 minutes. Turn
off the heat and let the peaches cool in the syrup. Place 2 crepes folded
in quarters on each plate. (Leave the extra 2 crepes for seconds.) Spoon
the peaches over the crepes and top with vanilla yogurt or softly whipped
cream, if desired. Serve at once.