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Carmelized Peaches with Syrup and Raspberries
in Diana's Recipe Book
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Since the peaches in this updated version of Peach Melba are left whole and unpitted, you can choose a tasty cling variety. They are caramelized in a lovely heated maple syrup.
For the Peaches:
4 large peaches (1-3/4 pounds)
6 cups water
1 3/4 cups granulated sugar
For the Raspberries:
3/4 pint raspberries
2 tablespoons confectioners' sugar
1 teaspoon fresh lemon juice
1/2 teaspoon pure vanilla extract
1/2 cup pure maple syrup
FOR THE PEACHES:
Blanch the peaches in boiling water for 1 to 2 minutes. Remove from the heat and transfer the peaches to a plate to cool. Meanwhile, in a medium saucepan, combine the water and granulated sugar and bring to a boil, stirring until the sugar dissolves. Peel the peaches and add them to the hot sugar syrup. Let them cool completely in the syrup, turning them once or twice.
FOR THE RASPBERRIES:
In a mini food processor, puree 1/2 cup of the raspberries with the confectioners' sugar, lemon juice and vanilla. Strain the puree into a small bowl and refrigerate until needed.
FOR THE MAPLE SYRUP:
In a large nonstick saucepan, heat the maple syrup. Add the peaches and turn until coated. Transfer the peaches to serving bowls. Spoon some of the raspberry puree over the peaches. Garnish with the remaining raspberries and the mint sprigs and serve immediately.
Makes 4 servings.
|Date: January 1, 2004|