1/1 Photo of Poached Peaches With Raspberry Sauce
Posted for Zaar World Tour 2005. Source is Moosewood. The raspberry sauce is also good on ice cream, pound cake, pancakes, as a cake glaze, etc. It will keep for up to 5 days in the refrigerator.
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- 946.0 ml apple juice
- 473.18 ml water
- 2 cinnamon sticks
- 6 whole allspice berries
- 12 whole cardamom seeds
- 6 firm ripe peaches
- 1To prepare peaches, bring juice, water and spices to a boil. (Make sure your pot is narrow enough so that the liquid will cover the peaches).
- 2Drop peaches in liquid and poach for 10 minutes.
- 3Remove the peaches, cover with cold water and slip off the skins.
- 4Cut each peach in half and remove the stone.
- 5Place the peaches in a glass or porcelain bowl. (The poaching liquid can be saved and re-used).
- 6For the sauce, mix the water and sugar in a saucepan, heat to a low boil and simmer until liquid has reduced by 1/2.
- 7In a blender, puree 1 cup of raspberres and 1/4 cup sugar syrup.(You can store the remaining syrup in a glass jar in the refrigerator.).
- 8Stir the remaining berries into the puree.
- 9Serve the peach halves, round side up, in a pool of raspberry sauce and garnish with whipped cream on the side, if you like.
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Nutritional Facts for Poached Peaches With Raspberry Sauce
Serving Size: 1 (491 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 201.7
- Calories from Fat 6
- Total Fat 0.6 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 7.7 mg
- Total Carbohydrate 50.2 g
- Dietary Fiber 4.3 g
- Sugars 44.7 g
- Protein 1.4 g
The following items or measurements are not included: