Poached Peaches, Summer Berries and Raspberry Sauce
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4large ripe peaches
- Juice ½ lemon
- 1cup dry white wine
- ½cup sugar
- 2teaspoons cardamon seeds, tied in a cheesecloth
- ½pint raspberries
- ½cup sugar
- ½pint raspberries
- ½pint blueberries
- ½pint blackberries
- 4sprigs mint
For the Peches
For the Raspberry Sauce
For the Fruit Garnish
Nutritional analysis per serving (4 servings)
398 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 89 grams carbohydrates; 12 grams dietary fiber; 74 grams sugars; 4 grams protein; 9 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Plunge the peaches into boiling water; remove them and slip off their skins. Place the fruit in a saucepan large enough to hold them in one layer. Cover the peches with the lemon juice, white wine, sugar and cardamon, and add enough water to cover if necessary. Poach for 10 minutes, turning frequently. Drain, reserving the cooking liquid. Boil the liquid to one-half cup.
- Step 2
Cook the raspberries in the peach cooking liquid for five minutes. Puree them in a food processor and strain through a sieve.
- Step 3
Place a pool of raspberry sauce on each of four plates. Put the peach in the middle and arrange the raspberries, blueberries and blackberries. Garnish with a sprig of mint.
Private Notes
Comments
I'm afraid I need to be told what to do with the half cup of sugar indicated for the raspberry sauce. Add it to the peach cooking liquid? I did and got raspberry jam.
The last note was for the poached peaches summer berries in white wine. Again pictures help. This one was good but less flavorful. The blueberry/wine darkened the peaches so the color contrast was lost. We added peach ice cream when it was served.
Great dessert that all the guests enjoyed. Beautifully plated with half of peach , split side up with raspberries and blueberries. Water to cover the halved peaches in the saucepan took more than 30” to boil down and never got to 1 cup. A picture would help.
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