Vanilla poached peaches with rapsberry sauce
A delicious low fat summer dessert - juicy sweet peaches poached in vanilla syrup then drizzled with a fresh raspberry sauce.
Ingredients
-
600g
4 large ripe peaches or nectarines
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75g
Caster sugar
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200ml
Pressed fruit juice i.e. raspberry, grape or apple
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1 vanilla pod, split
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225g
Fresh raspberries
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Juice of 1 lemon
Special Equipment
Special equipment: blender or liquidizer.
Method
1. Preheat the oven to 200°C / 180°C Fan / Gas Mark 6. Place the peaches in a large bowl, pour on enough boiling water to cover and after 1 minute, drain, cool under running cold water then slip off the peach skins.
2. Arrange the peaches in a shallow baking dish to fit snugly in one layer. Pour over the fruit juice. Open out the vanilla pod and scrape out the seeds, mixing them with the sugar. Scatter over the peaches then tuck the pod in the centre.
3. Cover with foil and bake for 30 minutes, gently turning the peaches halfway through and stirring the syrup as you turn the peaches. Transfer to a serving dish, spooning over enough fruit syrup to glaze.
4. Put the raspberries and 30-45ml of the hot fruit syrup into a blender and whiz to a puree then strain. Adjust the consistency as desired with additional syrup to make a smooth pouring sauce.
5. Serve each peach at room temperature with some raspberry sauce spooned over.
Nutritional information (typical values per 100g):
Calories - 160
Fat - 1 g
Peparation Time - 10 minutes
Cook Time - 10 minutes
Serves - 4
Storage Info - Store the cool peaches in the cold vanilla syrup in a covered container in the refrigerator for up to 1 day but allow the drained peaches to reach room temperature before serving.
The raspberry sauce will freeze for up to 3 months.
