3/4 lb peaches, pitted and thinly sliced
1 medium kiwi fruit (about 1/4 pound), pared, and sliced
1/4 cup dry champagne
1 garnish:
2 mint sprigs
1 tbsp each julienne-cut (matchstick piece, s) lime
Directions
1. In bowl combine all ingredients except garnish. Cover and
refrigerate until chilled, at least 30 minutes.
2. Garnish with mint sprigs and zests before serving.
* The zest is the peel without any of the pith (white membrane). To
remove zest from lime and orange, use a zester or vegetable peeler;
wrap lime and orange in plastic wrap and refrigerate for use at
another time.
Approximate Total Time: 15 minutes (does not include chilling time)
Makes 2 Servings
Each serving provides: 1 1/2 Fruits; 25 optional calories Per
Serving: 99 calories; 1 g protein; 0.3 g fat; 20 g carbohydrate; 19
mg calcium; 3 mg sodium; 0 mg cholesterol; 3 g dietary fiber
Source: Weight Watchers Healthy Lifestyle Cookbook Posted by: Valerie
Whittle
Servings: 2 servings
Peaches & Kiwi In Champagne Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Fruit; Peach; Pork
The History of Recipes
We can read the history of meal recipes back into antiquity, at least as far back as pharonic Egypt, and potentially, even further back. In practice though, mostly, these ancient cookbooks were just very simple pictorial instructions for preparing food.
In fact, the oldest recipe found, according to historians are a few ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Later on, in Roman times around 25BC a man called Apicius compiled a collection of scripts detailing recipes enjoyed by his fellow Romans. He describes how the meals were divided into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the ancient Romans were skilled in the use of many different herbs, including a few that will be familiar to modern cooks such as thyme, fennel and parsley. Later on in the 1400s, the Crusaders brought back a variety of foods and spices from the East, including spices like basil and coriander. The introduction of these new tastes led to an increase in books on cookery, the majority of which still exist in academic collections. By the advent of the twentieth century, cooking books were highly popular as a result of increased literacy, people having increased spare time and having more money. The introduction of the TV brought us TV cooks and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Peaches & Kiwi In Champagne recipe.
