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Categories:
shortbread cookies coconut peaches rose wine raspberry orange rind orange juice arrowroot butter cinnamon cream
Viewed: 79 - Published at: 6 years agoIngredients
- 250 g shortbread cookies, crushed
- 12 cup coconut
- 850 g sliced peaches
- 1 cup rose wine
- 12 cup raspberry jam
- 1 teaspoon grated orange rind
- 2 tablespoons orange juice
- 1 tablespoon arrowroot
- 60 g butter
- 12 teaspoon cinnamon
- ice cream or whipped cream, to serve
Method
- Mixed crushed biscuits with coconut and spread over the base of a shallow casserole dish; reserve 1/2 cup crumb mixture and set aside.
- Drain peach slices and arrange peaches in rows over the surface of the crumb mixture.
- Pour peach syrup into a saucepan, add wine, raspberry jam and orange rind and heat slowly until boiling.
- Blend orange juice with arrowroot, add to boiling liquid and stir until thickened; spoon carefully over peaches.
- Melt butter, add reserved crumb mixture and cinnamon and sprinkle over the top of the peaches and sauce.
- Bake in a moderate oven for 12-15 minutes.
- Serve with ice-cream or whipped cream.
