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Sangria Peach Compote with Ice Cream
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
Directions
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,
- cal. (kcal) 326,
- Fat, total (g) 11,
- chol. (mg) 33,
- sat. fat (g) 7,
- carb. (g) 48,
- Monosaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 44,
- pro. (g) 3,
- vit. A (IU) 777,
- vit. 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
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