Raspberries with Peach Puree
Yield
4 servingsPrep
25 minCook
0 minReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
peaches
peeled and pits removed |
|
| 2 | tablespoons |
raspberry vinegar
up to 3 tb |
|
| 2 | tablespoons |
sugar
powdered, or to taste |
|
| 2 | cups |
raspberries
fresh |
|
| ½ | cup |
creme fraiche
up to 3/4 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
peaches
peeled and pits removed |
|
| 3E+1 | ml |
raspberry vinegar
up to 3 tb |
|
| 3E+1 | ml |
sugar
powdered, or to taste |
|
| 473 | ml |
raspberries
fresh |
|
| 118 | ml |
creme fraiche
up to 3/4 |
*
|
Directions
To peel peaches, bring a medium saucepan of water to a boil.
Drop 1 peach at a time gently into the boiling water, leave it for 5 seconds, and retrieve it by piercing the flesh with a fork.
With a paring knife, slit the skin, which will then slip off easily.
Purée the peaches in a food processor or a food mill fitted with the finest disk. (There should be about 1 cup puree.) Add the raspberry vinegar and enough of the powdered sugar to balance the taste.
Refrigerate until serving time.
Divide the purée among 4 dessert plates, spooning it into a semicircle.
Nestle a quarter of the raspberries beside each serving of purée and pass the creme fraiche separately.
