Sherley's Peaches With Ginger Berry Sauce Recipe
This Sherley's Peaches With Ginger Berry Sauce recipe is good enough to surprise your family in a pleasant way. Fruits is the main ingredient in this Sherley's Peaches With Ginger Berry Sauce. Pamper everyone with Sherley's Peaches With Ginger Berry Sauce as Side Dish. Trust me, once you taste this Sherley's Peaches With Ginger Berry Sauce you are bound to prepare it again!
Ingredients
2 quarts berries
4 teaspoons minced fresh ginger
6 wedges peeled peaches per serving
1 1/3 cups water
1 cup Creme Fraiche
Sugar, depending on sweetness of berries.
Start with 1/2 cup for 3 cups juice
1 tablespoon lemon juice, approximately, depending on flavor of berries
Directions
Wash berries and pick over to remove extraneous material and spoiled berries.
Combine with water and simmer about 10 minutes, until berries are very soft.
Place cooked berries and liquid in a double thickness of cheesecloth and suspend over a pot. (To do this, tie the cheesecloth like a hobo's sack and hang from a long fork, spoon handle or chopstick over pot.)
Allow juice to drain from berries for an hour, without squeezing the fruit. (Discard or eat fruit.)
Measure the juice.
Adjust seasonings to taste.
Stir in ginger.
Bring juice to boil; reduce heat and simmer 5 minutes.
Cool.
Strain out ginger.
Refrigerate, if desired.
To serve, return juice to room temperature.
Peel peaches, and if they will not be served immediately, sprinkle with lemon juice and mix to be certain all the surfaces are covered.
The peaches can be cut up several hours ahead and refrigerated until serving time.
Carefully spoon 3 tablespoons of sauce into center of salad size plate to create a pool.
Arrange peach slices in circular fashion on the sauce.
Place a tablespoon of creme fraiche in center and serve.
NOTE TO COOK: Carry sauce to party in tightly covered storage container.
Carry creme fraiche in another container and carry peaches, well wrapped, in a third container.
Just before serving, arrange individual plates.
Combine with water and simmer about 10 minutes, until berries are very soft.
Place cooked berries and liquid in a double thickness of cheesecloth and suspend over a pot. (To do this, tie the cheesecloth like a hobo's sack and hang from a long fork, spoon handle or chopstick over pot.)
Allow juice to drain from berries for an hour, without squeezing the fruit. (Discard or eat fruit.)
Measure the juice.
Adjust seasonings to taste.
Stir in ginger.
Bring juice to boil; reduce heat and simmer 5 minutes.
Cool.
Strain out ginger.
Refrigerate, if desired.
To serve, return juice to room temperature.
Peel peaches, and if they will not be served immediately, sprinkle with lemon juice and mix to be certain all the surfaces are covered.
The peaches can be cut up several hours ahead and refrigerated until serving time.
Carefully spoon 3 tablespoons of sauce into center of salad size plate to create a pool.
Arrange peach slices in circular fashion on the sauce.
Place a tablespoon of creme fraiche in center and serve.
NOTE TO COOK: Carry sauce to party in tightly covered storage container.
Carry creme fraiche in another container and carry peaches, well wrapped, in a third container.
Just before serving, arrange individual plates.
