Peaches With Raspberry Sauce And Lemon Cream Recipe
Servings: 6
Ingredients
- 3 c. fresh raspberries
- Â Â (or possibly a 12-ounce bag frzn raspberries, thawed)
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. tequila or possibly raspberry liqueur (optional)
- 2 Tbsp. granulated sugar - (to 4)
- 1 c. heavy cream cool
- 1 Tbsp. superfine instant dissolving sugar
- 1 Tbsp. fresh lemon juice
- 2 tsp finely-grated lemon zest
- 6 lrg hard but ripe peaches
- 6 Tbsp. unsalted butter
- 1/4 c. granulated sugar
Directions
- To make the Raspberry Sauce: In a food processor puree the raspberries with 1/3 c. water. Strain through a fine-mesh sieve into a bowl, pressing on the pulp to extract the liquid. (A few seeds may pass through the sieve and remain in the sauce.) Add in the lemon juice, tequila, and sugar to taste. (Fresh raspberries will likely need the full amount of sugar; sweetened frzn berries will require less.) Stir or possibly whisk till the sugar dissolves. Chill till ready to serve.
- To make the Lemon Cream: In a mixing bowl mix together the cream and sugar. Whip at high speed till soft peaks form. Add in the lemon juice and grated lemon zest and continue whipping at high speed till stiff peaks form. Set aside in the refrigerator while you prepare the peaches.
- Halve and pit the peaches; set aside. In a small saucepan over low heat, heat the butter, then add in the sugar and stir till the sugar is dissolved. Remove from the heat.
- Brush the peach halves all over with the butter mix. Grill over Direct Medium heat till browned in spots and hot throughout, 8 to 10 min, turning every 2 or possibly 3 min. Serve the peaches hot with the raspberry sauce and lemon cream.
- This recipe yields 6 servings.
- Comments: Raspberry sauce makes a seductive topping for these peaches, but a dollop of lemon-flavored whipped cream is the "piece de resistance." A flavor combination you could call triumphant.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 6 servings | |
| Calories 257 | |
| Calories from Fat 170 | 66% |
| Total Fat 19.3g | 24% |
| Saturated Fat 11.91g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 10mg | 0% |
| Potassium 115mg | 3% |
| Total Carbs 20.69g | 6% |
| Dietary Fiber 3.9g | 13% |
| Sugars 15.31g | 10% |
| Protein 1.27g | 2% |
