Peaches Raspberries And Blueberries With Prosecco Food

RINGMASTER RASPBERRIES OVER PEACHES FOSTER

Steps:

• Arrange peach wedges in a radial pattern on each serving dish. Spoon caramel sauce over and sprinkle with granola. Top with a scoop of ice cream and fresh raspberries.

PEACHES AND BLUEBERRIES

Steps:

• In a large bowl, with a large spoon, gently combine peaches and blueberries. Add the orange flower water and continue to combine, serve cold or pour fruit into a 12 by 8 baking dish. Sprinkle with cane sugar and bake in a preheated 325 degree F oven for 20 minutes, until sugar caramelizes. Remove from oven, top with yogurt, if desired, and enjoy.

POACHED PEACHES WITH RASPBERRIES

Steps:

• Bring water, sugar, wine, 1/4 teaspoon salt, the cinnamon, zest, and peppercorns to a boil in a medium stockpot, stirring to dissolve sugar. Add peaches; cover with cheesecloth or parchment to keep submerged. Reduce heat; simmer, turning peaches once, until tender and skins are loose, 7 to 9 minutes.
• Remove from heat; discard cinnamon stick. Stir in lemon juice, and add half the raspberries. Let cool, covered with cheesecloth to keep moist, for 30 minutes. Refrigerate for at least 2 hours. Remove peaches, and slip off skins; discard. Strain poaching liquid; discard solids. Serve peaches in liquid, and top with remaining raspberries.

PEACH, BLUEBERRY, AND PROSECCO SOUP

Steps:

• In large bowl, mix peaches with sugar.
• Mix juices with the prosecco; pour over peaches.
• Add half the mint leaves and let marinate in refrigerator 20 minutes.
• Stir in blueberries.
• Garnish with the remaining mint.