Peach Melba Fruit Sauce

Author: Canadian Living

Put up the fresh flavours of raspberries and peaches in this sweet sauce to enjoy all year long over ice cream or cake.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: July 2004

Ingredients

  • 4 cups raspberries
  • 2 cups granulated sugar
  • 1/4 cup corn syrup
  • 1/2 teaspoon grated lemon rind
  • 1/4 cup lemon juice
  • 6 cups chopped peeled peaches (about 6, or 2 lb/1 kg)
  • 1/4 cup raspberry liqueur
  • 1/4 cup framboise

Method

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.

Nutritional facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 1 mg
  • Protein 0 g
  • Calories 18.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 4 g

%RDI

  • Iron 0.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Peach Melba Fruit Sauce

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