Peaches And Raspberries In Ancho Syrup With Chile Threads

1. 1

   Simmer chile in 2 cups water in a 1- to 2-quart saucepan, uncovered, turning over once or twice, until softened, 15 to 20 minutes. Transfer chile to a cutting board and discard cooking liquid.

2. 2

   When cool enough to handle, stem and seed chile, then carefully peel off skin in large pieces and reserve.

3. 3

   Transfer chile pulp to cleaned saucepan and add sugar, 1/2 cup raspberries, a pinch of salt, and remaining cup water. Bring to a boil over moderate heat, stirring until sugar is dissolved.

4. 4

   Remove syrup from heat and cover pan with lid, then let steep, covered, 20 minutes.

5. 5

   While syrup is steeping, pat chile skin dry and cut skin into very fine threads with a sharp knife.

6. 6

   Pour syrup through a fine-mesh sieve into a bowl, pressing gently on solids (do not push solids through), then discard solids. Stir lemon juice into syrup.

7. 7

   Halve peaches lengthwise, pit, and cut lengthwise into 1/4-inch-thick slices. Divide, along with remaining cup raspberries, among 4 shallow bowls and spoon syrup over fruit. Sprinkle with some chile threads.

* Per serving · 4 servings · Values may vary.

No additional tips available.