Ingredients
- 1/2 teaspoon ground cardamom
- 2 cups vanilla yogurt, low-fat or no-fat
- 8 ripe peaches, peeled
- 2 lemons, juiced
- 1 bottle Zinfandel (good quality, about an $8 bottle)
- 1 cup sugar
Directions
Mix the cardamom into the yogurt and refrigerate until you are ready to serve.
Toss the peaches with the lemon juice so they won't oxidize. Put the Zinfandel and sugar into a stainless steel pot over medium heat and bring it to a simmer. Add the peaches and simmer for about 15 minutes, covered. Remove the peaches and reduce the Zinfandel by about half, down to light syrup. Spoon the sauce over the peaches and serve with the yogurt.
Chef's note: Use Greek yogurt, if available.
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By marielaina
brooklyn, NY
on August 21, 2011
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I used a red zinfindel (I see some people used a white. It was delicious! I prepared it the night before and I think spending that time in the refrigerator made the flavors even better. I know it is supposed to be a sin-less dessert but I made a lemon pound cake, sliced it, grilled it and topped it with the peaches and yogurt. I can't wait to make this again!
By philfam1_11505581
Omaha, NE
on January 24, 2010
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I made this a week ago and am making it again tonight. I use half sugar and half splenda to cut some calories.
By girlofgod87_104...
Hastings, MI
on June 29, 2009
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My mother tried this without knowing what it was called and said, "this tastes sinful" and I told her it was actually sinless! This is a great recipe and as an added bonus the house smells lovely of white zin after making it.
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