4 Calanda peaches in wine (or 4 fresh Calanda peaches, 1 bottle Toro red wine, and 12 oz sugar)
1/2 cup wine syrup from the preserved peaches
1/2 cup sugar
1/2 cup cranberry jam
Fresh mint leaves
16 oz plain yogurt
2 tbsp honey
1/2 cup light cream
If you cannot obtain fresh Calanda peaches in wine, blanch fresh peaches for 2 minutes in boiling water and peel. Dissolve the sugar in the wine and bring to a boil. Insert the peaches, cover the pan and simmer for half an hour. Remove the peaches and reduce the wine syrup until approximately one glassful is left. If you use Calanda peaches in wine, drain them first. Then take one glassful of the syrup and dissolve the sugar in it. Boil for 3 minutes. Add the cranberry jam, stir and simmer for 5 minutes. Insert the peaches, leave to cool and refrigerate for 12 hours. Serve on dishes with a few spoonfuls of the wine sauce and a little yogurt sauce. Sprinkle with cinnamon and decorate with fresh mint.
Beat the yogurt with the honey and gradually mix in the table cream.
Recipe courtesy of Spain GourmeTour magazine.