Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Peaches or Apricots
2 ts Sugar
1/2 c Champagne
10 oz Raspberries
2 tb Lemon Juice
Fresh Mint Leaves

Place the apricots or peaches in a single layer in the bottom of a
large saucepan. Add boiling(!) water to cover. Simmer for 2 or 3
minutes. Remove the fruit. Drain. Slip off the skins. Cut the fruits
in half along the indentation mark. Remove the pits. Place the fruit
halves in a saucepan with the sugar and wine. Simmer for 5 minutes.
Use a slotted spoon to remove the fruits from their juices. Transfer
the fruits to a bowl. Cook the syrup over high heat until it
thickens. Pour the syrup over the fruit. Set aside (do not
refrigerate). Puree the raspberries in a blender with the lemon
juice. Strain the puree through a strainer. Pour a pool of puree on
each serving dish. Arrange two fruit halves on top of each pool.
Sprinkle with mint leaves. Serve.

From: Joel Ehrlich
Submitted By JIM WELLER On 07-26-95

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