Poached Peaches With Raspberries Food

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.

POACHED PEACHES, SUMMER BERRIES AND RASPBERRY SAUCE

Steps:

• 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.
• Cook the raspberries in the peach cooking liquid for five minutes. Puree them in a food processor and strain through a sieve.
• 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.

POACHED PEACHES WITH RASPBERRY SAUCE

Steps:

• To prepare peaches, bring juice, water and spices to a boil. (Make sure your pot is narrow enough so that the liquid will cover the peaches).
• Drop peaches in liquid and poach for 10 minutes.
• Remove the peaches, cover with cold water and slip off the skins.
• Cut each peach in half and remove the stone.
• Place the peaches in a glass or porcelain bowl. (The poaching liquid can be saved and re-used).
• For the sauce, mix the water and sugar in a saucepan, heat to a low boil and simmer until liquid has reduced by 1/2.
• In a blender, puree 1 cup of raspberres and 1/4 cup sugar syrup.(You can store the remaining syrup in a glass jar in the refrigerator.).
• Stir the remaining berries into the puree.
• Serve the peach halves, round side up, in a pool of raspberry sauce and garnish with whipped cream on the side, if you like.

GRILLED PEACHES WITH RASPBERRIES

Steps:

• Combine sugar and lime juice in a shallow dish, stir well.
• Add 1/2 cup raspberries and mash.
• Add peaches, turning to coat.
• Marinate at room temperature, cut sides down, 30 minutes to 1 hour.
• Remove peaches, reserving marinade.
• Coat grill rack with cooking spray, and place on grill over medium low coals.
• Place peaches, cut sides down in rack and cook 2 minutes.
• Turn peaches over, cook 15 minutes or until tender, basting once with half of reserved marinade.
• Remove from grill.
• Stir remaining 1/2 cup raspberries into remaining marinade and spoon over peach halves.

VANILLA-ROASTED PEACHES WITH RASPBERRIES

Steps:

• Preheat oven to 400 degrees.
• In a shallow baking dish combine butter, lemon juice, sugar and vanilla.
• Add peach halves, turn to coat in butter mixture and arrange cut side down in a single layer.
• Roast peaches until tender and the liquid in the baking dish turns syrupy, 15-25 minutes.
• Brush peaches with cooking liquid half-way through.
• Serve slightly warm with ice cream and raspberries. Drizzle with cooking liquid.