Plunging juicy peaches in boiling water then icing makes peeling easy, while poaching brings out their succulent flavour against vanilla ice cream and tart raspberries.
- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2008
Ingredients
Raspberry Sauce:
Method
With knife, score X in base of each peach. Plunge into boiling water for 30 seconds. Transfer to ice water. Drain and peel.In saucepan, bring 2 cups (500 mL) water and sugar to boil; boil for 5 minutes. Reduce heat to medium-high. Immerse peaches in liquid; poach for 8 minutes, turning halfway through. With slotted spoon, remove to rack; let cool.
Raspberry Sauce: In blender, purée raspberries with 2 tbsp (25 mL) water until smooth. Strain through fine sieve into bowl, pressing with spoon. Stir in sugar and lime juice. (Make-ahead: Refrigerate sauce and peaches with syrup in separate airtight containers for up to 2 days.)
Halve and pit peaches. Scoop 1/2 cup (125 mL) ice cream into each of 4 serving bowls. Top each with 2 peach halves; drizzle with raspberry sauce. Garnish with raspberries (if using).
Nutritional facts Per serving: about
- Sodium 53 mg
- Protein 3 g
- Calories 266.0
- Total fat 8 g
- Cholesterol 29 mg
- Saturated fat 5 g
- Total carbohydrate 49 g
%RDI
- Iron 3.0
- Folate 5.0
- Calcium 9.0
- Vitamin A 11.0
- Vitamin C 17.0
