Special Occasions Recipes - Spiced Burgundy Pancakes Recipe

Ingredients

Serves 4

• 1 orange

• 3 tablespoons clear honey

• 125 ml/4 fl oz water

• 1/2 cinnamon stick

• 1 clove

• pared rind of 1/2 lemon

• 300 ml/1/2 pint red Burgundy

• 4 large peaches, peeled, halved and stoned

• 1 tablespoon arrowroot or corn flour

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Method:

1. Cut the rind from the orange and reserve. Squeeze the juice into a large frying pan. Add the honey, water, cinnamon stick and clove.

2. Add the lemon rind and a thin strip of the orange rind. Cover and bring to the boil over a high heat. Add the wine and peaches. Bring back to the boil, reduce the heat and simmer for 20 minutes.

3. Meanwhile, remove any pith from the remaining orange rind, then cut the rind into very thin strips and reserve for decoration.

4. When the peaches are tender, lift them out of the cooking liquid with a slotted spoon and allow to cool slightly. Slice each peach half and fan out the segments.

5. In a cup, blend the arrowroot or corn flour to a paste with a little water until smooth. Stir it into the cooking liquid and bring to the boil, stirring constantly until thickened. Strain the sauce into a jug.

6. Pour a little of the sauce on to 4 individual dessert plates. Divide the peaches between the plates and decorate with the reserved orange rind. Serve hot or well chilled.