Raspberries With Peach Puree Recipe

Step 1

"To peel peaches, bring a medium saucepan of water to a boil. Drop 1 peach at a time gently into the boiling water, leave it for 5 seconds, and retrieve it by piercing the flesh with a fork. With a paring knife, slit the skin, which will then slip off easily."

Step 2

"This puree can be made several hours ahead but should be stirred before spooning onto the plates. The raspberry vinegar holds the color of the peaches, add a subtle tang, and heightens the flavor of the raspberries. Pears may be substituted for the peaches and can simply be peeled without first being dipped into boiling water."

Step 3

Puree the peaches in a food processor or a food mill fitted with the finest disk. (There should be about 1 cup puree.) Add the raspberry vinegar and enough of the powdered sugar to balance the taste. Refrigerate until serving time.

Step 4

Divide the puree among 4 dessert plates, spooning it into a semicircle. Nestle a quarter of the raspberries beside each serving of puree and pass the creme fraiche separately.

Things You'll Need

  • 4md Peaches; peeled & pits
  • -removed
  • 2tb Raspberry vinegar;up to 3 tb
  • 2tb Sugar, powdered; or to taste
  • 2c Raspberries, fresh
  • 1/2c Creme fraiche; up to 3/4

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