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.

• Ready In: 30 mins
• Serves: 6

Ingredients

• Peaches

• 1  quart  apple juice
• 2  cups water
• 2  cinnamon sticks
• 6  whole allspice berries
• 12  whole cardamom seeds
• 6  firm ripe peaches

• Raspberry Sauce

• 1  cup water
• 1⁄2 cup sugar
• 2  cups unsweetened raspberries (fresh or frozen)

Directions

1. To 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).
2. Drop peaches in liquid and poach for 10 minutes.
3. Remove the peaches, cover with cold water and slip off the skins.
4. Cut each peach in half and remove the stone.
5. Place the peaches in a glass or porcelain bowl. (The poaching liquid can be saved and re-used).
6. For the sauce, mix the water and sugar in a saucepan, heat to a low boil and simmer until liquid has reduced by 1/2.
7. In 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.).
8. Stir the remaining berries into the puree.
9. Serve the peach halves, round side up, in a pool of raspberry sauce and garnish with whipped cream on the side, if you like.