Poached peaches with blackberry sauce
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | eaches | White peaches |
| 1 | cup | Water |
| 2 | eaches | Punnets ripe blackberries |
| 1 | cup | Castor sugar |
| 1 | cup | Castor sugar |
| 2 | cups | Dry white wine |
| ¼ | cup | Liqueur (kirsch or curacao) |
| Juice of 1/2 a lemon | ||
Directions
SOURCE: AUSTRALIAN VOGUE WI
BLACKBERRY SAUCE
Plunge peaches in boiling water for 20 seconds, then peel them, using a sharp knife. Mix together water, castor sugar and wine and boil for 20 minutes. Place peaches in boiling liquid for 4 minutes. Chill (not too cold) with a small amount of syrup coating peaches. To make blackberry sauce: puree blackberries with sugar and liqueur. Strain.
Add lemon juice (do not add lemon juice during puree process as it will discolour sauce). Chill. To serve peaches: place each peach on each plate and pour blackberry sauce over. Sue Vesey. Bon-Appetit, Exec.Chef. Magnus Johansson
Submitted By SHERREE JOHANSSON On 09-26-94
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