Poached Peaches, Summer Berries and Raspberry Sauce

5.0(31)

by Moira Hodgson

AmericanDessert

Servings

4 servings

Total time

20 min

Calories / serving

398 kcal

Ingredients (11)

serves

Instructions (3 steps)

01Plunge 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.
02Cook the raspberries in the peach cooking liquid for five minutes. Puree them in a food processor and strain through a sieve.
03Place 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.

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Rich recipe — supports nutrition-aware planning.