Peach Melba Fruit Sauce
This recipe makes 8 cups servings
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 |
Put up the fresh flavours of raspberries and peaches in this sweet sauce to enjoy all year long over ice cream or cake.
Ingredients
- 4 cups raspberries
- 2 cups granulated sugar
- 1/4 cup corn syrup
- 1/2 tsp grated lemon rind
- 1/4 cup lemon juice
- 6 cups chopped peeled peaches, (about 6, or 2 lb/1 kg)
- 1/4 cup raspberry liqueurs 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
- Keywords : Condiments/sauces; Vegetarian; Simmer; Peaches; Boil; Raspberries; Lemons; Sugar;
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