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I started out following the recipe as given. The tinkering kicked in and I added a couple of cardamom pods to the poaching liquor. Found a great way to test the doneness of the peaches. Used a bamboo skewer and gently inserted along what was to be the cutting line once the fruit was done. Where I really went of course was with the sauce. Tried the reduced liquid and it was soooo good. Decided I had two choices drink it or use it in lieu of the water in the reaspberry sauce. Chose the later and as a result did not need to use the sugar. The spices in the poaching are very subtle but aromatic. Definitely let the liquid simmer a bit to release the spices before you start poaching. These were very yummy and light and pretty and elegant and yummy. Did I say yummy? Thanks Bunny Mom.

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justcallmetoni September 03, 2005
Poached Peaches With Raspberry Sauce