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Sangria Peach Compote with Ice Cream

With hints of citrus, fresh herbs and white wine, this phenomenal dessert perfectly captures the essence of the classic Spanish beverage. When buying peaches, look for intensely fragrant fruit that gives slightly to palm pressure; avoid those with signs of greening.

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  • Makes: 4 servings
  • Start to Finish: 25 mins

Sangria Peach Compote with Ice Cream

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)

  • Per serving:
  • 326 kcal cal.,
  • 11 g fat
  • (7 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 33 mg chol.,
  • 59 mg sodium,
  • 48 g carb.,
  • 1 g fiber,
  • 44 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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