Ingredientes para Poached Peaches With Raspberry Sauce
- 1 cup apple juice
- 2 cups water
- 1 cinnamon stick
- allspice berries
- cardamom seeds
- 4 firm ripe peaches
- 1 cup granulated sugar
- 3 cups fresh raspberries
- 2 whole cloves
- dollop whipped cream (optional)
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Cómo preparar Poached Peaches With Raspberry Sauce
- **Poach the Peaches:** In a saucepan, combine 1 cup of juice (apple or white grape recommended), 1 cup of water, 1 cinnamon stick, and 2 whole cloves. Bring to a boil over medium heat.
- **Gently Poach:** Carefully add 4 ripe but firm peaches to the boiling liquid. Reduce heat to a simmer and poach for 10 minutes, or until the peaches are tender but still hold their shape.
- **Cool and Peel:** Remove the peaches from the poaching liquid and immediately transfer them to a bowl of ice water. Let them cool for a few minutes, then gently slip off the skins.
- **Halve and Stone:** Cut each peach in half and remove the pit.
- **Arrange Peaches:** Place the peach halves, rounded side up, in individual serving bowls or a large glass bowl.
- **Make the Raspberry Sauce:** In a small saucepan, combine 1 cup of water and 1 cup of granulated sugar. Bring to a low boil over medium heat. Simmer for 10-15 minutes, or until the syrup has reduced by half and slightly thickened.
- **Blend Raspberries:** In a blender, combine 2 cups fresh raspberries and 1/4 cup of the prepared sugar syrup. Blend until smooth.
- **Combine and Serve:** Gently stir the remaining 1 cup of fresh raspberries into the raspberry puree. Drizzle the raspberry sauce generously over the poached peach halves. Garnish with a dollop of whipped cream, if desired.
- **Enjoy!** This dessert is best served immediately, but the sauce will keep for up to 5 days in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
178g
Fat
0g
Carbs
16g
