Apricots or peaches in raspberry sauce

4 servings

Ingredients

Quantity Ingredient
6 Peaches or Apricots
2 teaspoons Sugar
½ cup Champagne
10 ounces Raspberries
2 tablespoons Lemon Juice
Fresh Mint Leaves

Directions

Place the apricots or peaches in a single layer in the bottom of a large saucepan. Add boiling(!) water to cover. Simmer for 2 or 3 minutes. Remove the fruit. Drain. Slip off the skins. Cut the fruits in half along the indentation mark. Remove the pits. Place the fruit halves in a saucepan with the sugar and wine. Simmer for 5 minutes.

Use a slotted spoon to remove the fruits from their juices. Transfer the fruits to a bowl. Cook the syrup over high heat until it thickens. Pour the syrup over the fruit. Set aside (do not refrigerate). Puree the raspberries in a blender with the lemon juice. Strain the puree through a strainer. Pour a pool of puree on each serving dish. Arrange two fruit halves on top of each pool.

Sprinkle with mint leaves. Serve.

From: Joel Ehrlich

Submitted By JIM WELLER On 07-26-95

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