Peachy-Rosemary Sundaes

These Peachy-Rosemary Sundaes offer a sophisticated twist on classic fruit desserts. The bright, juicy peaches and tart raspberries are macerated with orange juice, liqueur, and a hint of vinegar to balance the sweetness. A touch of fresh rosemary adds an aromatic, savory depth that complements the fruit beautifully. Topped with a light, creamy yogurt cheese mixture infused with more rosemary, this dish is both elegant and simple. It&# 226;ÂÂs perfect for warm summer evenings, brunches, or as a light, refreshing end to a dinner party. Serve chilled for the best experience.

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 163.7

Dietary: Gluten-free, Vegetarian

Description

These Peachy-Rosemary Sundaes offer a sophisticated twist on classic fruit desserts. The bright, juicy peaches and tart raspberries are macerated with orange juice, liqueur, and a hint of vinegar to balance the sweetness. A touch of fresh rosemary adds an aromatic, savory depth that complements the fruit beautifully. Topped with a light, creamy yogurt cheese mixture infused with more rosemary, this dish is both elegant and simple. It&# 226;ÂÂs perfect for warm summer evenings, brunches, or as a light, refreshing end to a dinner party. Serve chilled for the best experience.

Ingredients

6 medium Peaches -- halved
1 1/2 cups Fresh raspberries
1/4 cup Orange juice
1 tablespoon Sugar
2 tablespoons Finely chopped fresh rosemary leaves
1 1/2 tablespoons Orange liqueur
2 teaspoons Raspberry-or rosemary-flavored vinegar
1/2 cup Nonfat yogurt cheese*
Fresh rosemary sprigs (for garnish)

Directions

1
Combine the halved peaches, fresh raspberries, orange juice, 1/2 teaspoon of the sugar, 1 tablespoon of the chopped rosemary, orange liqueur, and vinegar in a large bowl.
2
Toss the ingredients gently to coat the fruit evenly.
3
Cover the bowl and let the mixture sit at room temperature for 15-20 minutes to allow the flavors to meld.
4
In a separate small bowl, combine the nonfat yogurt cheese with the remaining 1/2 teaspoon of sugar and the remaining 1 tablespoon of chopped rosemary.
5
Stir the yogurt cheese mixture until smooth and well-combined.
6
Divide the yogurt cheese mixture evenly among 4 stemmed glasses or dessert cups.
7
Spoon the macerated peach and raspberry mixture evenly over the yogurt cheese in each glass.
8
Garnish each serving with a fresh rosemary sprig.
9
Serve immediately, either chilled or at room temperature.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 163.7kcal

% Daily Value *
Total Fat 2.6g4%
Saturated Fat 0.6g3%
Cholesterol 0.3mg1%
Sodium 40.1mg2%
Total Carbohydrate 33.4g12%
Dietary Fiber 7.4g30%
Sugars 23.1g
Protein 4.4g9%

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

Note

*Yogurt Cheese: To make nonfat yogurt cheese, line a fine-mesh strainer with cheesecloth or a coffee filter and place it over a bowl. Pour 2 cups of plain nonfat yogurt into the strainer. Refrigerate for 4-6 hours or overnight, allowing the whey to drain. The remaining thick substance is yogurt cheese.

Storage: This dessert is best served fresh. If preparing ahead, keep the fruit mixture and yogurt cheese separate in the refrigerator until ready to assemble.

Variations: If you don't have flavored vinegar, you can use a mild white wine vinegar or omit it for a simpler flavor profile.

Keywords: peaches, raspberries, rosemary, yogurt cheese, orange liqueur, summer dessert, light dessert, fruit salad, herb dessert, make-ahead, vegetarian, no-bake, refreshing, brunch, elegant, low-fat, party food, seasonal, fresh fruit

Read it online: https://www.chefs-mate.com/recipe/peachy-rosemary-sundaes-3-pts/