ORNISH: Spiced Poached Peaches

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* Exported from MasterCook *

 

Spiced Poached Peaches

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 156

Serving Size : 4 Preparation Time :0:00

Categories : Desserts Fruits

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons sugar

1 tablespoon lemon juice

2 teaspoons minced candied ginger

1 teaspoon cornstarch

1 cinnamon stick

1/2 vanilla bean

quartered lengthwise

4 medium peaches -- peeled

 

SERVES 4

 

Candied ginger, cinnamon, and vanilla flavor the poaching liquid for these

peaches. If you can't find candied ginger (usually available on the

supermarket spice rack), substitute a pinch of ground ginger. You could

use the same delicious poaching liquid for apricots, nectarines, or pears.

 

In a medium saucepan, combine 2 cups water with sugar, lemon juice, ginger,

cornstarch, cinnamon, and vanilla bean. Whisk to dissolve

cornstarch. Bring to a boil over moderately high heat. Add the peaches

and adjust heat to maintain a gentle simmer. Cook peaches, turning them

over with a spoon occasionally, until they are tender when pierced with a

knife, about 10 minutes. Transfer them to a serving bowl with a slotted

spoon. Raise heat to high and bring poaching liquid to a boil. Boil until

reduced to 1 cup, about 5 minutes. Cool, then pour over peaches. Serve

each peach with 1/4 cup of the flavorful poaching liquid.

 

TIP: This recipe calls for cooking and serving the peaches whole. If you

can find freestone peaches, you can halve them, remove the pit, and poach

the halves. Note that the halves will cook more quickly.

 

Serving size: 1 peach, 1/4 cup sauce. Calories: 70, Fat: 0.7 g,

Cholesterol: 0 mg, Carbohydrate: 18.0 g, Protein: 0.6 g, Sodium: 0.6mg.

 

 

 

 

 

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