Peach And Blackberry Dessert Recipe
Peach And Blackberry Dessert are the highlight of most of my dinner parties. This is a delicious dessert that I prepare especially for my husband and his guests! Try this wonderful Peach And Blackberry Dessert recipe and you understand why they love it so much!
Ingredients
6 oz. sugar
10 fl. oz. water
4 large peaches, blanched, peeled, halved and stoned
8 oz. blackberries
2 tablespoons brandy
DECORATION
12 large blackberries
Directions
In a medium sized saucepan, dissolve the sugar in the water over low heat, stirring constantly.
When the sugar has dissolved, increase the heat to moderate and boil the syrup for 3 minutes, without stirring.
Add the peach halves to the pan, cut sides down, and poach them for 3 to 5 minutes, or until they are just tender.
Remove the pan from the heat.
Using a slotted spoon, transfer the peach halves to 4 individual serving glasses, allowing 2 peach halves for each glass.
Set aside.
Pour off all but 2 fluid ounces [1/4 cup] of the poaching syrup from the pan.
Stir the blackberries and brandy into the reserved syrup and return the pan to moderately low heat.
Cook the blackberries, stirring constantly, for 5 minutes, or until they are beginning to pulp.
Remove the pan from the heat.
Strain the mixture into a small mixing bowl.
Using the back of a wooden spoon, rub the blackberries through the strainer into the bowl.
Discard any dry pulp remaining in the strainer.
Spoon the blackberry puree over the peaches.
Decorate each glass with three of the whole blackberries.
Place the glasses in the refrigerator and chill the dessert for 1 hour before serving.
When the sugar has dissolved, increase the heat to moderate and boil the syrup for 3 minutes, without stirring.
Add the peach halves to the pan, cut sides down, and poach them for 3 to 5 minutes, or until they are just tender.
Remove the pan from the heat.
Using a slotted spoon, transfer the peach halves to 4 individual serving glasses, allowing 2 peach halves for each glass.
Set aside.
Pour off all but 2 fluid ounces [1/4 cup] of the poaching syrup from the pan.
Stir the blackberries and brandy into the reserved syrup and return the pan to moderately low heat.
Cook the blackberries, stirring constantly, for 5 minutes, or until they are beginning to pulp.
Remove the pan from the heat.
Strain the mixture into a small mixing bowl.
Using the back of a wooden spoon, rub the blackberries through the strainer into the bowl.
Discard any dry pulp remaining in the strainer.
Spoon the blackberry puree over the peaches.
Decorate each glass with three of the whole blackberries.
Place the glasses in the refrigerator and chill the dessert for 1 hour before serving.
