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Puddings and Creams
Peach Compote
Peach Compote/Composta di Pesche (using powdered sugar, red wine and cinnamon)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

6 ripe peaches
6 tablespoons powdered sugar
1 cup red wine
1 stick cinnamon (1-inch)



Directions

Pare and slice peaches, sprinkle with powdered sugar and set aside.

Combine wine, cinnamon and lemon peel in a saucepan; boil 4 or 5 minutes, and strain over peaches.

Cover and let chill 2 hours before serving.

Serves 4.


Notes

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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