Ingredients
- 3 fresh ripe peaches
- 1 pint blueberries
- 1 ½ cups dry red wine
- ½ cup sugar
- 1 ½ cups mascarpone
- ½ teaspoon ground cinnamon
- Nutritional Information
Nutritional analysis per serving (6 servings)
351 calories; 20 grams fat; 11 grams saturated fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 34 grams carbohydrates; 2 grams dietary fiber; 29 grams sugars; 4 grams protein; 63 milligrams cholesterol; 213 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Peel the peaches by plunging them into boiling water for 30 seconds, removing them and rinsing them in cold water. Cut the peaches in half and remove the pits.
- Put the blueberries, wine and sugar in a saucepan, bring to a simmer and cook a minute or two, just long enough for the blueberries to darken and soften but not split their skins. Remove the blueberries to a separate bowl with a slotted spoon, leaving the wine mixture in the saucepan.
- Slice the peaches and add them to the wine mixture. Bring to a simmer and cook about 15 minutes, until the peaches are tender. Remove from heat and transfer to the bowl with the blueberries. Refrigerate until cold.
- To serve, divide the fruit among six bowls or goblets. Top each serving with a large dollop of the mascarpone and dust with cinnamon.
Dining and Cooking