Gingered Rice Balls in Peach Sauce

Description
Makes 2 servings

Ingredients

 * 8 to 10 peaches, peeled and sliced
 * 2 tablespoons lemon juice, divided
 * ⅓ cup Sauternes wine
 * ⅓ cup 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 sliced almonds, toasted and coarsely chopped
 * fresh blackberries or blueberries

Directions

 * 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 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.