Guest guest Posted January 25, 2008 Report Share Posted January 25, 2008 Peaches with Raspberry Sauce 2 cups sugar 4 medium peaches 120 g (4 1/4 oz) raspberries raspberries, to serve vegan cream -OR- ice cream, to serve 1. Combine sugar and 3 cups cold water in a saucepan over medium heat. Cook, stirring, for 3 to 4 minutes or until sugar dissolves. Increase heat to high. Bring to the boil. Boil for 1 minute. 2. Cut a cross in the base of each peach. Add peaches to pan. Reduce heat to medium-low. Cover and simmer, turning occasionally, for 5 to 8 minutes or until just tender. Cool peaches in syrup. Peel and discard skin. Drain peaches, reserving 6 teaspoons syrup. 3. Place raspberries and reserved syrup in a blender. Blend until smooth. Press mixture through a fine sieve. Discard seeds. 4. Place peaches on plates. Drizzle with raspberry sauce. Serve with raspberries, and vegan cream or ice cream. Serves 4. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2008 Report Share Posted January 25, 2008 Oh man, does this bring back memories! Its called Peche Cardinale, and my folks used to serve this in their continental style restaurant when I was growing up. Its YUMMY! Especially with Chantilly Cream, but we don't do dairy products anymore, so that would be out. This also makes a fantastic presentation for a fancy dinner, with very little effort. Put half a peach, stone side (removed, of course) facing down. Drizzle the raspberry sauce (its great with a little Kirsch liquor in it) over the top, and then pipe the cream-like substance around the edge of the peach. You can garnish with slivered almonds, or even a mint sprig. In a pinch, you can make this with canned peach halves as well. Easy peasy, and very attractive. It always got a lot of oohs and ahs, especially when we used the fancy french name for it. The only desserts that got a bigger reaction from the guests were the flaming ones. Very sweet memories.... very sweet... Denise - Kim Thursday, January 24, 2008 8:03 PM Peaches with Raspberry Sauce Peaches with Raspberry Sauce 2 cups sugar 4 medium peaches 120 g (4 1/4 oz) raspberries raspberries, to serve vegan cream -OR- ice cream, to serve 1. Combine sugar and 3 cups cold water in a saucepan over medium heat. Cook, stirring, for 3 to 4 minutes or until sugar dissolves. Increase heat to high. Bring to the boil. Boil for 1 minute. 2. Cut a cross in the base of each peach. Add peaches to pan. Reduce heat to medium-low. Cover and simmer, turning occasionally, for 5 to 8 minutes or until just tender. Cool peaches in syrup. Peel and discard skin. Drain peaches, reserving 6 teaspoons syrup. 3. Place raspberries and reserved syrup in a blender. Blend until smooth. Press mixture through a fine sieve. Discard seeds. 4. Place peaches on plates. Drizzle with raspberry sauce. Serve with raspberries, and vegan cream or ice cream. Serves 4. Quote Link to comment Share on other sites More sharing options...
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