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Nutrition Facts
Serving Size 1 slices 136g Recipe makes 12 slices)
Calories 246
Calories from Fat 103		(42%)
Amount Per Serving		%DV
	Total Fat 11.5g	17%
	Saturated Fat 5.9g	29%
	Monounsaturated Fat 4.0g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 14mg		4%
Sodium 130mg		5%
Potassium 211mg		6%
Total Carbohydrate 31.5g		10%
	Dietary Fiber 2.3g	9%
	Sugars 16.0g
Protein 2.3g		4%
how is this calculated?

Peach Melba Slice

Recipe #378197 | 25 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: **Mandy**
Jun 22, 2009

This is another find from cooking with wine by Betty Dunleavy. The weight of the pkt of shortbread and size of the can of sliced peaches wasn't given so I'm guessing on these.

12 slices (change servings and units)

Ingredients

250 g shortbread cookies, crushed
1/2 cup coconut
850 g sliced peaches
1 cup rose wine
1/2 cup raspberry jam
1 teaspoon grated orange rind
2 tablespoons orange juice
1 tablespoon arrowroot
60 g butter
1/2 teaspoon cinnamon
ice cream or whipped cream, to serve

Directions

1
Mixed crushed biscuits with coconut and spread over the base of a shallow casserole dish; reserve 1/2 cup crumb mixture and set aside.
2
Drain peach slices and arrange peaches in rows over the surface of the crumb mixture.
3
Pour peach syrup into a saucepan, add wine, raspberry jam and orange rind and heat slowly until boiling.
4
Blend orange juice with arrowroot, add to boiling liquid and stir until thickened; spoon carefully over peaches.
5
Melt butter, add reserved crumb mixture and cinnamon and sprinkle over the top of the peaches and sauce.
6
Bake in a moderate oven for 12-15 minutes.
7
Serve with ice-cream or whipped cream.