Gingered Rice Balls in Peach Sauce

Recipe Description

Makes 2 servings


  • 8 to 10 peaches, peeled and sliced
  • 2 tablespoons lemon juice, divided
  • ? cup Sauternes wine
  • ? cup granulated sugar|sugar
  • 1 cup frozen light whipped topping, thawed
  • 2 cups cooked rice, chilled
  • ½ cup part-skim ricotta cheese
  • 2 tablespoons grated lemon peel
  • 2 tablespoons chopped crystallized ginger
  • ½ cup almond#sliced almonds|sliced almonds, toasted and coarsely chopped
  • fresh blackberries or blueberries


  1. Place peaches and 1 tablespoon lemon juice in blender container; cover and process until smooth.
  2. Transfer mixture to medium saucepan and stir in wine and granulated sugar|sugar.
  3. Place over medium-high heat and bring to a boil; reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.
  4. Cool to room temperature.
  5. Gently fold in whipped topping.
  6. Cover and refrigerate until chilled.
  7. Combine rice, cheese, remaining 1 tablespoon lemon juice, lemon peel and ginger in large bowl; blend well.
  8. With dampened hands, roll mixture into 1-inch balls; roll in sliced almonds.
  9. Spoon peach puree into individual serving bowls.
  10. Place gingered fruit balls in center.
  11. Garnish with fresh berries.
This article uses material from the "Gingered Rice Balls in Peach Sauce" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License