Peach Melba Fruit Sauce
Put up the fresh flavours of raspberries and peaches in this sweet sauce to enjoy all year long over ice cream or cake.
Servings: 8 cups (2 L)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 18 |
| pro | 0 g |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 4 g |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 1 mg |
| % RDI: | - |
| vit C | 2% |
Suggested Recipes
-
4 cups (1 L) raspberries
2 cups (500 mL) granulated sugar
1/4 cup (50 mL) corn syrup
1/2 tsp (2 mL) grated lemon rind
1/4 cup (50 mL) lemon juice
6 cups (1.5 L) chopped peeled peaches (about 6, or 2 lb/1 kg)
1/4 cup (50 mL) raspberry liqueur or framboise
Preparation:
In food processor, purée raspberries; press through fine sieve set over large saucepan. Discard seeds.
Add sugar, 1-1/4 cups (300 mL) water, corn syrup and lemon rind and juice. Bring to boil over medium-high heat; boil, stirring, for 2 minutes. Add peaches; return to boil. Reduce heat to medium and cook, stirring often, until thickened, about 15 minutes. Stir in raspberry liqueur.
Pour into eight 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Seal with prepared discs and clean bands. Process in boiling water canner for 10 minutes; transfer to rack to let cool. Store in cool dark place for up to 1 year.
Source
Canadian Living Magazine: July 2004
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »