Hi folks-here’s the recipe that I chose from last week’s Washington Post Food section. It’ Peaches and Cream with Raspberries- a variation on peach melba which they paired with frozen yogurt. I had French Vanilla ice cream on hand, plus some frozen local blackberries, but the basics are the same for making the peach sauce.
What did I think? Well, first, it’s delicious. Really. But while I made it, with my oven on for over 45 minutes, I thought that I could certainly make this sauce on the stove top in a fraction of the time. In the heat of summer-that’s would I would recommend. Simply place all of the ingredients into a sauce pan, and simmer with the lid on for about 10 minutes, until the peaches are completely softened and macerated. Then, uncover the pot, and continue to cook until the liquid is reduced a bit to concentrate the flavors. Finally, blend with a stick blender or stand blender. Serve warm, or cool over frozen yogurt, regular yogurt, or ice cream.
Another tip-I did not have orange liquour around, and in lieu of almond extract, I used a passion fruit vinegar. Yes, vinegar! Now, I know you may not have this type of vinegar (I just had to get this bottle at Di Bruno Bros. in Philadelphia), but keep this idea in mind if you are making any type of berry sauce-balsamic vinegar brings out the best in the flavor-and sweetness!
Taste-I give this sauce a 4/5. Truly, you could get good canned peaches from the farmers market (Toigo, Quaker Valley) at any time of year, heat them up with spices and flavorings, and blend to make a sauce. Peach Melba sauce compliments ice cream quite well.
Would I entertain with this?- You bet I would- especially because this sauce can be make ahead of time. It looks homemade, and it adds great dimension to store-bought ice cream (I’m also thinking pound cake!. Plus, it’s easy.
Sources- I purchased my peaches from Bigg Riggs Farm (West Virginia) at the Alexandria Farmers Market.
Peaches and Cream with Raspberries
Recipe courtesy of The Washington Post
6 (about 2 pounds) peaches (preferably freestone), peeled, pitted and cut into quarters; see NOTE
1/4 cup light or dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon salt
1/2 cup water
2 tablespoons or 3 orange-flavored liqueur, such as Grand Marnier
3 cups low-fat vanilla frozen yogurt
1/2 pint raspberries
Preheat the oven to 350 degrees. Have ready a shallow baking dish (about 8 by 11 inches).
Arrange the peach quarters with cut sides up in a single layer in the baking dish, then scatter the sugar, cinnamon, nutmeg and salt over them. Add the water to the dish, then cover tightly with aluminum foil. Bake for 30 minutes, then remove the foil and return the dish to the oven. Bake for about 10 minutes or until the liquid in the dish has reduced to a syrup.
Let cool for 10 to 15 minutes, then transfer the peaches and syrup to a blender and process until smooth. Add 2 tablespoons of the liqueur and blend to incorporate. Taste and add the remaining tablespoon of liqueur as needed.
The sauce can be served warm or refrigerated until ready to use. Bring to room temperature before serving.
Divide the frozen yogurt equally among individual serving bowls. Top each with about 1/4 cup of the sauce and divide the raspberries evenly among the portions. Serve immediately.
NOTE: To peel the peaches, start with ripe fruit. Bring a large pot of water to a boil. Add the whole peaches and parboil for 30 to 60 seconds. Remove from the water, rinse with cold water and peel away the skins.