Peel the peaches, slice them and cook
them in water with a little sugar.
Drain and blend them. Set aside the
water used to cook them in.
Leave it to stand in the fridge or
With the water we set aside, make a
syrup with half part water and half part sugar.
Bring to the boil and leave it to simmer
until you achieve the desired consistency.
Leave it to cool down and mix with the
blended pulp of the peaches.
Keep the mixture in the freezer.
Prepare the wine sauce:
Caramelize 250 g. of sugar with red
wine, muscat, cloves, cinnamon stick and the lemon and orange peel.
Leave it to reduce until you're left
with a fifth of the volume of the original mixture and leave it to