Poached Peaches Summer Berries And Raspberry Sauce Recipes

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POACHED PEACHES WITH RASPBERRIES



Poached Peaches with Raspberries image

The poaching liquid, spiked with wine and spices, imparts great flavor while tenderizing the peaches.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h

Number Of Ingredients 9

2 cups water
1 1/4 cups sugar
3/4 cup dry white wine (or rose)
Coarse salt
1 one-inch piece of cinnamon stick
4 strips (3 inches each) lemon zest, plus 1 tablespoon fresh lemon juice
1/4 teaspoon whole black peppercorns (optional)
6 ripe peaches (about 2 1/2 pounds), halved and pitted
6 ounces raspberries (about 1 cup)

Steps:

  • Bring water, sugar, wine, 1/4 teaspoon salt, the cinnamon, zest, and peppercorns to a boil in a medium stockpot, stirring to dissolve sugar. Add peaches; cover with cheesecloth or parchment to keep submerged. Reduce heat; simmer, turning peaches once, until tender and skins are loose, 7 to 9 minutes.
  • Remove from heat; discard cinnamon stick. Stir in lemon juice, and add half the raspberries. Let cool, covered with cheesecloth to keep moist, for 30 minutes. Refrigerate for at least 2 hours. Remove peaches, and slip off skins; discard. Strain poaching liquid; discard solids. Serve peaches in liquid, and top with remaining raspberries.

POACHED PEACHES WITH RASPBERRY SAUCE



Poached Peaches With Raspberry Sauce image

Posted for Zaar World Tour 2005. Source is Moosewood. The raspberry sauce is also good on ice cream, pound cake, pancakes, as a cake glaze, etc. It will keep for up to 5 days in the refrigerator.

Provided by MsBindy

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 quart apple juice
2 cups water
2 cinnamon sticks
6 whole allspice berries
12 whole cardamom seeds
6 firm ripe peaches
1 cup water
1/2 cup sugar
2 cups unsweetened raspberries (fresh or frozen)

Steps:

  • To prepare peaches, bring juice, water and spices to a boil. (Make sure your pot is narrow enough so that the liquid will cover the peaches).
  • Drop peaches in liquid and poach for 10 minutes.
  • Remove the peaches, cover with cold water and slip off the skins.
  • Cut each peach in half and remove the stone.
  • Place the peaches in a glass or porcelain bowl. (The poaching liquid can be saved and re-used).
  • For the sauce, mix the water and sugar in a saucepan, heat to a low boil and simmer until liquid has reduced by 1/2.
  • In a blender, puree 1 cup of raspberres and 1/4 cup sugar syrup.(You can store the remaining syrup in a glass jar in the refrigerator.).
  • Stir the remaining berries into the puree.
  • Serve the peach halves, round side up, in a pool of raspberry sauce and garnish with whipped cream on the side, if you like.

POACHED PEACHES, SUMMER BERRIES AND RASPBERRY SAUCE



Poached Peaches, Summer Berries and Raspberry Sauce image

Provided by Moira Hodgson

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 11

4 large ripe peaches
Juice 1/2 lemon
1 cup dry white wine
1/2 cup sugar
2 teaspoons cardamon seeds, tied in a cheesecloth
1/2 pint raspberries
1/2 cup sugar
1/2 pint raspberries
1/2 pint blueberries
1/2 pint blackberries
4 sprigs mint

Steps:

  • Plunge the peaches into boiling water; remove them and slip off their skins. Place the fruit in a saucepan large enough to hold them in one layer. Cover the peches with the lemon juice, white wine, sugar and cardamon, and add enough water to cover if necessary. Poach for 10 minutes, turning frequently. Drain, reserving the cooking liquid. Boil the liquid to one-half cup.
  • Cook the raspberries in the peach cooking liquid for five minutes. Puree them in a food processor and strain through a sieve.
  • Place a pool of raspberry sauce on each of four plates. Put the peach in the middle and arrange the raspberries, blueberries and blackberries. Garnish with a sprig of mint.

Nutrition Facts : @context http, Calories 391, UnsaturatedFat 1 gram, Carbohydrate 88 grams, Fat 1 gram, Fiber 11 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 74 grams

STUFFED POACHED PEARS WITH RASPBERRY SAUCE



Stuffed Poached Pears with Raspberry Sauce image

A stunning combination of ingredients. I just found this quick and easy recipe from Sargento. I can't wait to try this fruit dessert.

Provided by Lorac

Categories     Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons ricotta cheese
2 teaspoons blue cheese, crumbled
2 tablespoons chopped pecans
1 teaspoon fresh lemon juice
2 fresh pears, halved and cored
1/8 teaspoon nutmeg
1/2 cup white wine
1 (10 ounce) package frozen raspberries in light syrup, thawed
2 teaspoons cornstarch

Steps:

  • Combine ricotta, blue cheese, pecans and lemon juice, fill center of pears with mixture and sprinkle with nutmeg.
  • Heat wine to a boil in a medium skillet, add pears stuffing side up, cover and reduce heat to medium low, simmer 10 minutes or until tender.
  • Sauce: Mash raspberries and strain juice into a measuring cup adding enough water to measure 3/4 cups.
  • Whisk cornstarch into juice in a small sauce pan, heat and stir 5 minutes or until juice thickens and begins to bubble.
  • To serve, place 3 tbls sauce on a plate and top with a pear half.

POACHED RASPBERRY PEARS



Poached Raspberry Pears image

Simply scrumptuous! This fruity dessert can be served either warm or chilled.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 6

Number Of Ingredients 5

1/2 cup seedless raspberry spreadable fruit
1 cup apple juice
2 teaspoons grated lemon peel
2 tablespoons lemon juice
3 firm Bosc pears, peeled and cut into fourths

Steps:

  • Mix all ingredients except pears in 10-inch skillet. Add pears.
  • Heat to boiling; reduce heat to medium-low. Simmer uncovered about 30 minutes, spooning juice mixture over pears and turning every 10 minutes, until pears are tender. Serve warm or chilled.

Nutrition Facts : Calories 135, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 4 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg

POACHED PEARS WITH RASPBERRY SAUCE



Poached Pears with Raspberry Sauce image

This elegant dessert for two has a wonderful vanilla flavoring that is very satisfying. With an extremely simple raspberry sauce adding a dash of bright color, it is very impressive. -Dawn Bryant, Thedford, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 servings.

Number Of Ingredients 7

1 cup water
1/2 cup sugar
1/4 cup white wine or white cranberry juice
2 medium pears, peeled and halved
3 tablespoons seedless raspberry spreadable fruit
1/2 teaspoon vanilla extract
Fresh raspberries and mint leaves, optional

Steps:

  • In a small saucepan, bring the water, sugar and wine to a boil. Reduce heat; carefully add pears. Cover and simmer for 5-10 minutes or until tender. Remove pears and reserve cooking liquid., In a small bowl, combine spreadable fruit and vanilla. Stir in enough cooking liquid to form a sauce consistency. Cover and refrigerate sauce and pears separately until chilled. , Remove sauce from the refrigerator 15 minutes before serving. Place two pear halves on each dessert plate; top with sauce. Garnish with raspberries and mint if desired.

Nutrition Facts : Calories 224 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 56g carbohydrate (43g sugars, Fiber 5g fiber), Protein 1g protein.

GRILLED PEACHES WITH FRESH RASPBERRY SAUCE



Grilled Peaches with Fresh Raspberry Sauce image

Provided by Jamie Purviance

Categories     Food Processor     Berry     Fruit     Dessert     Quick & Easy     Backyard BBQ     Raspberry     Lemon     Peach     Grill/Barbecue     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

2 1/4 cups (lightly packed) fresh raspberries (about 13 ounces)
3 tablespoons water
3 tablespoons sugar
1 tablespoon fresh lemon juice
3 tablespoons unsalted butter
1 1/2 tablespoons (packed) dark brown sugar
6 medium-size ripe but firm peaches, halved, pitted

Steps:

  • Puree 2 1/4 cups fresh raspberries along with 3 tablespoons water in food processor until puree is smooth. Strain raspberry puree through fine-mesh strainer, pressing on solids to release as much liquid as possible; discard solids in strainer. Stir in 3 tablespoons sugar and 1 tablespoon fresh lemon juice until blended. DO AHEAD Fresh raspberry sauce can be made 1 day ahead. Cover and refrigerate.
  • Prepare barbecue (medium heat). Melt butter with brown sugar in heavy small skillet over medium heat. Remove skillet from heat. Brush peach halves all over with melted butter mixture. Grill until tender, about 8 minutes, turning occasionally. Serve with sauce.

SUMMER PUDDING WITH BLACKBERRIES AND PEACHES



Summer Pudding With Blackberries and Peaches image

Constructed from layers of soft, spongy sliced bread and tons of juicy, just-cooked fruit, this British dessert gets an update with a layer of barely sweetened whipped cream. It is the best thing since, well, sliced bread. Think of it as somewhere between a layer cake (where you don't have to bake any cake) and a tiramisù (where the coffee and chocolate is replaced by burst berries and juicy peaches). While the assembly should be a relaxed, messy affair, just be sure to adequately soak the bread so it reads as custardy, not dry.

Provided by Alison Roman

Categories     custards and puddings, dessert

Time 1h

Yield 8 to 12 servings

Number Of Ingredients 9

2 pounds/900 grams peaches or nectarines (about 5), pitted and sliced 1-inch thick
2/3 cup/140 grams granulated sugar, plus more for serving
1 tablespoon finely grated ginger (optional)
1 1/2 pounds/680 grams blackberries or raspberries, plus an extra handful for garnish
2 cups/480 milliliters heavy cream
1/4 cup/35 grams confectioners' sugar
1 cup/240 grams labneh, mascarpone or full-fat Greek yogurt
1 loaf brioche, pain de mie or Pullman bread (about 1 1/4 pounds), crusts removed, bread sliced 1-inch thick
Pinch of kosher salt

Steps:

  • Combine peaches, 1/3 cup sugar and the ginger, if using, in a medium pot over medium heat. Bring to a simmer and cook, swirling occasionally, until the peaches have started to release their juices (but are not falling apart into mush), 8 to 10 minutes. Remove from heat and transfer to a medium bowl; set aside to cool completely.
  • Without rinsing out the pot (there's no need), combine the berries and remaining 1/3 cup sugar. Bring to a simmer and cook, swirling occasionally, until the berries have started to release their juices (but are not falling apart into mush), 8 to 10 minutes. Remove from heat and transfer to a medium bowl, separate from the peaches; set aside to cool completely.
  • Meanwhile, using an electric mixer or a whisk, beat cream and confectioners' sugar until spreadable, pillowy, medium peaks form, 3 to 4 minutes. Whisk in labneh until well blended.
  • Line a 9-inch springform cake pan with plastic wrap so that there is ample overhang. (A regular cake pan will also work; just make sure it has high sides or you might need to make the pudding in two vessels.)
  • Place one layer of sliced bread on the bottom. Cut the bread to fit as needed to make sure there is an even layer with no obvious gaps (aesthetics don't matter here, as it'll be covered up).
  • Spoon 1/3 of the berry juices onto the bread to thoroughly soak, followed by half of the berries themselves. Spoon 1/3 of the peach juices onto the bread and berries, followed by half of the peaches themselves.
  • Spread 1/3 of the cream mixture onto the fruit and top with another layer of bread, making sure to fill any obvious gaps with bread that's cut to fit. Top bread with another 1/3 of the berry juices and all of the remaining berries, followed by 1/3 of the peach juices and all of the remaining peaches. Top with 1/3 of the cream mixture, setting the remaining cream mixture aside in the refrigerator.
  • Place another layer of bread on top, making sure to fill any obvious gaps, especially around the edges, with bread that's cut to fit. Spoon remaining 1/3 of the blackberry and peach juices on top, making sure to stain the entire surface. Place a piece of plastic wrap on top and then place a plate on top of the plastic. Rest a heavy can (or another medium-sized, relatively heavy, food-safe object) on top to lightly compress the whole shebang. Refrigerate for at least four hours.
  • When you're ready to serve, crush a handful of berries with a sprinkling of sugar; let sit for a few minutes. Remove springform sides and plastic wrap. (If using a regular cake pan, lift the pudding out by the excess plastic and transfer the entire pudding to a plate, platter or cake stand, removing plastic wrap.)
  • Take the remaining heavy cream mixture and top the pudding, swirling in the crushed berries to create streaks and swirls. Slice (or spoon) the pudding and serve. Pudding can be assembled three days ahead, stored tightly wrapped and refrigerated.

POACHED PEARS IN RASPBERRY SAUCE



Poached Pears in Raspberry Sauce image

This fruity recipe is just right for anyone who loves elegant desserts, but not the extra pounds associated with so many of them. -Clara Coulston, Washington Court House, Ohio

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 10

8 medium Bosc pears
2 cups pear juice
1 cinnamon stick (3 inches)
1-1/2 teaspoons minced fresh gingerroot
1 teaspoon whole cloves
1/4 teaspoon ground nutmeg
1 tablespoon cornstarch
1/2 cup cranberry juice
2 cups fresh raspberries or 1 package (12 ounces) frozen unsweetened raspberries, thawed
2 tablespoons maple syrup

Steps:

  • Core pears from the bottom, leaving stems intact. Peel pears. If necessary, cut 1/4 in. from bottom so pears will sit flat. Place in a Dutch oven. Add the pear juice, cinnamon stick, ginger, cloves and nutmeg. Cover and bring to a boil. Reduce heat; simmer for 25-30 minutes or until pears are tender. , Remove the pears and place in serving dishes. Discard cinnamon stick and cloves from poaching liquid. In a small bowl, combine cornstarch and cranberry juice until smooth; stir into liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Add raspberries and syrup. Remove from the heat; cool slightly. , In a blender or food processor, puree raspberry sauce in batches until smooth. Strain and discard seeds. Pour sauce over pears. Serve warm, at room temperature or chilled.

Nutrition Facts : Calories 164 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 6g fiber), Protein 1g protein.

SPICED PEACHES AND RASPBERRIES



Spiced Peaches and Raspberries image

Categories     Berry     Fruit     Dessert     No-Cook     Raspberry     Peach     Summer     Vegan     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 6

1 3/4 pounds peaches, peeled, halved, pitted, sliced
1 tablespoon fresh lemon juice
1/4 cup peach preserves, melted
1/4 cup sugar
1/2 teaspoon ground cardamom
2 1/2-pint baskets fresh raspberries

Steps:

  • Toss peaches with lemon juice in medium bowl. Add preserves, sugar, and cardamom and toss. Let stand 10 minutes to allow flavors to blend. (Can be made 4 hours ahead; cover and refrigerate.) Add raspberries and toss gently.

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