Pesche alla crema di vino
Instructions
Peel the peaches, place them in a saucepan, cover with red wine, put the lid on and simmer over medium heat until they become soft.
Meanwhile, beat the egg yolks with sugar until a smooth cream.
Remove the peaches from the wine and keep them aside to let cool.
Cooking wine place fruit jelly and the egg mixture.
Do you cook over low heat stirring.
Turn off the heat and stir until it is cooled down.
Halved peaches and deprive of the kernel.
Place two halves on a plate and cover with the cream.
Refrigerate for half an hour before serving, decorate with raspberries each saucer.
Ingredients and dosing for 8 persons
- 4 peaches
- 25 cl of red wine
- 4 egg yolks
- 125 g of sugar
- 4 tablespoons of currant jelly or raspberry jelly
- To decorate:
- Some of raspberries