Peaches in Raspberry Sauce
I am not a dessert person, but when it comes to summer, I love anything with fresh fruit. The season is short and intense and we should try to eat fresh fruit at least 2-3 times a week. Basically fruit recipes are easy, require little or no cooking and taste wonderful.
Peaches in Raspberry Sauce serves 4 pers
4 firm peaches
2 cups white wine
3 oz. sugar
thin strips of lemon
4 oz. fresh raspberries
1 tbsp. sugar
2 tbsp. heavy cream
To make peaches, blancher them in boiling water 30 seconds. Come them in ice water. Peel them and divide them into two halves.
Combine wine, sugar and lemon strips in a large pot. Bring to boil and add peaches. Reduce the heat and simmer 5 minutes. Take the peaches up and set them on a plate. Cover and come them in the refrigerator at least two hours.
To make raspberry sauce, purér 3 oz. of raspberries with sugar. Press them through a sieve and place them in a bowl. Stir heavy cream in.
To serve, place a peach in a glass bowl and pour the raspberry sauce over. Garnish with the rest of raspberries or another berry such as blackberries.