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Poached Peaches With Raspberry Puree
(Peches Cardinal)
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| What You Need: |
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8 large ripe but firm peaches, peeled, halved and stoned
1 four-inch piece of vanilla bean or 3 tablespoons vanilla extract
6 cups water
2 cups sugar
SAUCE CARDINAL
2 ten-ounce packages frozen raspberries, defrosted and thoroughly drained
2 tablespoons superfine sugar
1 tablespoon kirsch
CREME CHANTILLY
¾ cup heavy cream, thoroughly chilled
2 tablespoons superfine sugar
1 tablespoon vanilla extract
GARNISH
Whole fresh raspberries or defrosted frozen raspberries (optional)
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| How To Cook: |
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1. In a heavy 3- to 4-quart saucepan, bring the water and sugar to a boil over high heat, stirring until the sugar dissolves. Boil this syrup briskly for 3 minutes, then reduce the heat as low as possible. Add the peeled peach halves and vanilla and poach them uncovered at a very low simmer for 10 to 20 minutes, or until they are barely tender when pierced with the tip of a sharp knife. Refrigerate the peaches in the syrup until they are cold.
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2. SAUCE CARDINAL: With the back of a large spoon, puree the raspberries through a fine sieve into a small mixing bowl. Stir 2 tablespoons of superfine sugar and the kirsch into the raspberry puree. Refrigerate, tightly covered.
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3. CREME CHANTILLY: With a wire whisk, rotary or electric beater, whip the cream in a chilled mixing bowl until it begins to thicken. Sprinkle in 2 tablespoons of superfine sugar and the vanilla; continue beating until the cream is firm enough to hold soft peaks on the beater when it is raised out of the bowl.
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4. To serve, transfer the chilled peach halves with a slotted spoon to individual dessert dishes or arrange them attractively on a large platter. If you wish, you can place the halves on top of one another to resemble whole peaches. (Discard the syrup or save it to use for poaching fruit again.) Mask each of the peaches thoroughly with the sauce cardinal.
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5. Decorate the peaches with the creme chantilly. Then garnish them with whole raspberries if desired.
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