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. ---------------------------------------------------------------------------
Nutrition
Ingredients
