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Yield: Serves 4
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RECIPE INGREDIENTS
| Raspberry Sauce: |
| 1 cup raspberries |
| 2 tablespoons sugar (or to taste) |
| 2 tablespoons boiling water |
| 1 cup sugar |
| 2 1/2 cups water |
| 4 firm ripe peaches |
Cream or ice cream, 1 medium scoop per serving |
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DIRECTIONS
Combine all of the Raspberry Sauce ingredients in a blender or food processor and process to a puree.
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Pass the mixture through a sieve to remove the seeds. Combine the sugar and water in a pan large enough to hold the peaches. Stir over low heat to dissolve sugar; then bring to a boil. Add the whole peaches and simmer for 5-7 minutes. Remove from the syrup and carefully remove the skin.
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Serve warm with Raspberry Sauce and ice cream.
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Any leftover sauce will keep, refrigerated, for 4-5 days.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Calories: | 319 |
Fat. Total: | 2g |
Carbohydrates, Total: | 77g |
| Cholesterol: | 7mg |
Sodium: | 14mg |
Protein: | 2g |
| Fiber: | 6g |
% Cal. from Fat: | 6% |
Fat, Saturated: | 0g |
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