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Sangria Peach Compote with Ice Cream

Makes: 4 servings
Start to Finish 25 mins
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,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • 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 (g) 8,
  • Cobalamin (Vit. B12) (g) 0,
  • 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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