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Yeast-free Easter cake
Grissini with garlic butter
Peppers stuffed with meat in a saucepan
Rassolnik
Pork escalope in a frying pan
Meat with dried mushrooms
Peaches in saute
How to cook Peaches in saute
Step 1
Peaches scald and cool. Cut, remove the stones, then cut the fruit into thin slices. Put in a cold place. Cook a light syrup from 0.5 cups of water and powdered sugar; as soon as the syrup boils, add the vanilla pod cut lengthwise to it and remove from heat. Bring the wine to a boil in a separate saucepan; pour strained syrup and lemon juice, mix and cool. Put the chopped peaches on a dish, pour over the resulting mixture and put to cool again until serving. Optionally, you can serve this dessert with a scoop of popsicles.
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