Ingredients
- 2-3 medium peaches slightly under-ripe, chopped into wedges
- 3 cups of orange juice
- 2 tablespoon non-hydrogenated vegan margarine, cut into small chunks
- pinch nutmeg and cinnamon
- red raspberries
Directions
Simmer the orange juice over medium
heat for about 10 minutes, or until
reduced by about one-third. Add
the margarine until sauce takes on
a "gravy"-like consistency (coat the
back of your spoon with the sauce and
drag your finger through it - if the
finger trail stays, the sauce is thick
enough). Add the peaches and cook until
soft, about five minutes, depending on
ripeness. Ladle into serving bowls.
Garnish with a pinch of cinnamon and
nutmeg, and a few raspberries, and
serve warm.
Serves: 2
Preparation time: 15 min