Sangria Peach Compote with Ice Cream

By pattie_d

Ingredients

• 1/2 cup dry white wine
• 1/3 cup honey
• 2 cups peaches, peeled, pitted, and sliced, or one 10-oz. bag frozen peaches
• 1 tablespoon butter
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely shredded lemon peel
• 1 tablespoon brandy
• 1 tablespoon Cointreau
• 1 tablespoon chopped mint or basil
• Vanilla-bean ice cream and/or purchased shortbread

Preparation

Step 1

1. In a small saucepan, bring wine, honey, and peaches to boiling; reduce heat. Simmer, uncovered, until fruit is softened and mixture slightly thickened, about 10 minutes. Swirl in butter; remove from heat. Add lemon juice and zest, brandy, Cointreau, and mint. Serve with ice cream and/or shortbread. Makes 4 servings.

nutrition facts (Sangria Peach Compote with Ice Cream)
Servings Per Recipe 4, Calories 326, Fat, total (gm) 11, Cholesterol (mg) 33, Sat. fat (gm) 7, Monosaturated fat (gm) 1, Carbohydrate (gm) 48, Dietary Fiber, total (gm) 1, Sugars, total (gm) 44, Protein (gm) 3, Vitamin A (IU) 777, Vitamin C (mg) 8, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 8, Sodium (mg) 59, Potassium (mg) 195, Calcium (mg) 71, Iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet