Preparation : 10 min
Cooking : 5 min
150 calories/serving
Ingredients
150 calories/serving
Ingredients
4 peaches 600 g
2 1/4 cups raspberries 300 g
4 tbsp sugar 50 g
2 tbsp apple juice 30 mL
4 tsp cornstarch 10 g
4 scoops vanilla ice cream [optional] 250 mL
Before you start
The traditional recipe calls for poaching the peaches in a syrup. This step can be eliminated if ripe peaches are used.
Method
Peel the peaches, split them in half, then pull apart and remove their pits (if the peaches are not fully ripe, peeling may be easier if they are blanched for 30 sec). Set aside.
2 1/4 cups raspberries 300 g
4 tbsp sugar 50 g
2 tbsp apple juice 30 mL
4 tsp cornstarch 10 g
4 scoops vanilla ice cream [optional] 250 mL
Before you start
The traditional recipe calls for poaching the peaches in a syrup. This step can be eliminated if ripe peaches are used.
Method
Peel the peaches, split them in half, then pull apart and remove their pits (if the peaches are not fully ripe, peeling may be easier if they are blanched for 30 sec). Set aside.
In a saucepan, heat the raspberries and sugar over low heat. Cook 2-3 min, then mash the raspberries with a fork.
In a small bowl, dilute the cornstarch with the apple juice. Add the slurry to the warm raspberries and cook over low heat, with stirring, about 2 min until the mixture thickens. Pass the thickened raspberries through a fine sieve and using a rubber spatula, press on the raspberries to extract as much juice as possible. Discard the seeds.
Drizzle the peaches with the strained raspberry sauce and serve. Garnish with vanilla ice cream, if desired.
Observations
The raspberry sauce may be prepared in advance.
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