The cassia buds in the syrup are the dried, unopened flowers from trees that produce cinnamon from their bark. They have a peppery flavor and are available in specialty-food stores or by mail order. A crushed cinnamon stick is an acceptable substitute.If you peaches don't taste especially sweet, sprinkle the wedges with a tablespoon or two of sugar; assemble the dessert, spooning the juices over the peaches. Beautiful Desserts

Lynne Rossetto Kasper
August 1999

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Recipe Summary

Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, combine the wine, sugar, vanilla bean, peppercorns, allspice, cassia and salt. Bring to a boil over high heat and cook, stirring once or twice, until reduced to 1 cup, about 25 minutes. Remove the syrup from the heat and stir in the vanilla extract. Strain and let cool to room temperature; if the syrup is too thick, stir in a few tablespoons of cold water.

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  • Scoop the ice cream into individual bowls and top with the peach wedges. Drizzle each dessert with a few tablespoons of wine syrup and serve.

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