Vanilla Poached Peaches Recipe
Ingredients
| Water | 2 Cup (16 tbs) | |
| Honey | 1/2 Cup (16 tbs) | |
| Vanilla bean | 1/2 | |
| Peaches | 4 Large, halved | |
| Raspberries | 24 | |
| Unsweetened frozen raspberries - 1 cup, thawed and drained with juice reserved | ||
| Cornstarch | 2 Teaspoon (For Ruby Raspberry Sauce:) | |
Directions
MAKING
1. In a large saucepan, make the syrup by combining the water and honey and flavor with the vanilla bean.
2. Place the pan on a medium flame and bring the syrup to a gentle boil, stirring occasionally.
3. Immerse the peach halves in the syrup and poach on low heat, for about 4 minutes each side, turning them gently with a slotted spoon. The peaches should be soft but not mushy.
4. Remove the peaches from the poaching syrup using a slotted spoon, into a dish and let them cool slightly. Measure ½ cup of the poaching liquid and keep aside.
5. Cover the peaches with plastic wrap and refrigerate them until ready to serve. They should be well chilled.
6. To make the Ruby Raspberry sauce, take a small saucepan and blend the cornstarch in the reserved and cooled poaching liquid and raspberry liquid.
7. Add the raspberries to it.
8. Simmer the raspberries on a low heat, stirring frequently until they are soft and the sauce is thick and bubbly.
9. Strain the sauce into a bowl, cover and refrigerate to chill.
SERVING
10. In the centre of each of 8 dessert plates, make a puddle of 1 tablespoon of the sauce.
11. Arrange a peach half on top of the sauce, the hollow side up.
12. Spoon the Ruby Raspberry sauce into each peach hollow, about 1 tablespoon each.
13. Garnish with 3 raspberries each.
14. Serve immediately as a dessert.
1. In a large saucepan, make the syrup by combining the water and honey and flavor with the vanilla bean.
2. Place the pan on a medium flame and bring the syrup to a gentle boil, stirring occasionally.
3. Immerse the peach halves in the syrup and poach on low heat, for about 4 minutes each side, turning them gently with a slotted spoon. The peaches should be soft but not mushy.
4. Remove the peaches from the poaching syrup using a slotted spoon, into a dish and let them cool slightly. Measure ½ cup of the poaching liquid and keep aside.
5. Cover the peaches with plastic wrap and refrigerate them until ready to serve. They should be well chilled.
6. To make the Ruby Raspberry sauce, take a small saucepan and blend the cornstarch in the reserved and cooled poaching liquid and raspberry liquid.
7. Add the raspberries to it.
8. Simmer the raspberries on a low heat, stirring frequently until they are soft and the sauce is thick and bubbly.
9. Strain the sauce into a bowl, cover and refrigerate to chill.
SERVING
10. In the centre of each of 8 dessert plates, make a puddle of 1 tablespoon of the sauce.
11. Arrange a peach half on top of the sauce, the hollow side up.
12. Spoon the Ruby Raspberry sauce into each peach hollow, about 1 tablespoon each.
13. Garnish with 3 raspberries each.
14. Serve immediately as a dessert.
Chef
