Ingredients
4 cups sliced peaches (about 2 pounds)
1 (375-ml) bottle Muscat wine
3 cups water, divided
3/4 cup sugar
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
James Beard winner — 500 recipes across all Latin American cuisines
Italian pasta organized by shape — which sauce belongs with which pasta
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Combine peaches and wine in a food processor or blender; process until smooth. Strain peach mixture through a sieve into a large bowl; discard solids. Combine 1 cup water and sugar in a small saucepan; bring to a boil, stirring until sugar dissolves. Remove from heat; stir in 2 cups water. Combine peach mixture and sugar mixture in a 13 x 9-inch baking dish, stirring with a whisk. Freeze 6 hours or until firm, stirring twice during first 2 hours.