Peach Cream With Raspberry Sauce – Country Living

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Servings: 6 Difficulty: Advanced
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Latin-American-style classic sauce that brings home-style flavor to your table
Peach Cream With Raspberry Sauce - Country Living recipe image
Peach Cream With Raspberry Sauce - Country Living recipe image
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Peach Cream With Raspberry Sauce – Country Living

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 309.0

Description

This Latin-American sauce features Ripe peaches 1 teaspoon Vanilla extract, Lemon juice 1/4 teaspoon Almond extract, To 1/2 C sugar Raspberry Sauce (recipe, Unflavored gelatin -follows, Plain nonfat yogurt Fresh red or golden. It delivers smooth, comforting richness, sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. In 4-quart saucepan,
  2. dip peaches into 2 inches of boiling water for 30 seconds then into bowl of cold water 1 minute.
  3. Peel, halve, and pit peaches.
  4. Slice 2 peaches into food processor or blender; puree.
  5. Finely chop remaining peach and toss with lemon juice.
  6. In 2-quart saucepan, mix 1/3 C sugar and gelatin.
  7. (Use 1/2 C sugar if peaches are tart.) Stir in peach puree; let stand 5 minutes to soften gelatin.
  8. Heat to boiling over medium heat, stirring constantly, until gelatin dissolves.
  9. Remove from heat; stir in chopped peaches and yogurt.
  10. Refrigerate, covered, until mixture mounds slightly when dropped from a spoon-about 45 minutes.
  11. Meanwhile, oil a decorative 1-quart mold.
  12. In small bowl,
  13. cream with vanilla and almond extracts until soft peaks
  14. form ;
  15. fold into peach mixture.
  16. Pour into oiled mold; refrigerate until set@ hours or overnight.
  17. Meanwhile, prepare Raspberry Sauce.
  18. To serve, unmold gelatin onto serving platter; surround with fresh raspberries, if desired.
  19. Serve with Raspberry Sauce.
  20. Raspberry Sauce: In 1-quart saucepan, combine 1 t cornstarch and 1 T sugar.
  21. In food processor with chopping blade, puree 1 10-oz package frozen raspberries, thawed, and 2 T water until smooth.
  22. Strain raspberries through a sieve into cornstarch mixture, pressing with back of spoon to extract all pulp; discard seeds.
  23. Heat raspberry mixture to boiling, stirring constantly, until thickened.
  24. Cool, cover, and refrigerate.
  25. Pour into small pitcher.
  26. Country Living/June/92 Scanned & fixed by Di Pahl &

Nutrition Facts

Servings 6

Amount Per Serving
Calories 309.0kcal
% Daily Value *
Total Fat 11.4g18%
Saturated Fat 6.8g34%
Cholesterol 33.3mg12%
Sodium 49.5mg3%
Total Carbohydrate 30.8g11%
Dietary Fiber 1.1g5%
Sugars 29.4g
Protein 27.4g55%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: almond, berries, blending, boiling, country, cream, extract, follows, fresh, fruits, gelatin, golden, heavy, juice, latin-american, lemon, living, nonfat, opt, peach
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