Poached Peaches With Raspberry Sauce

1. 1

   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).

2. 2

   Drop peaches in liquid and poach for 10 minutes.

3. 3

   Remove the peaches, cover with cold water and slip off the skins.

4. 4

   Cut each peach in half and remove the stone.

5. 5

   Place the peaches in a glass or porcelain bowl. (The poaching liquid can be saved and re-used).

6. 6

   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.

7. 7

   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.).

8. 8

   Stir the remaining berries into the puree.

9. 9

   Serve the peach halves, round side up, in a pool of raspberry sauce and garnish with whipped cream on the side, if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.