0 Picture
Ingredients
- Sauce:
- 6 cups water
- 2 cups of sugar
- 8 ripe for firm peaches, peeled and stoned
- 1 vanilla bean or 3 tablespoons of vanilla
- 2 10 onces frozen raspberries
- 2 tablespoons of sugar
- 1 tablespoon kirsch (optional)
- Crème Chantilly:
- ¾ cup heavy cream chilled
- 2 tablespoons superfine sugar
- 1 tablespoon vanilla extract
Details
Preparation
Step 1
1. you do not use canned peaches, bring the water and sugar to a boil over high heat, stirring until sugar dissolves.
2. Boil briskly for 3 minutes, and then reduce to as low as possible.
3. Add the peaches and vanilla and poach uncovered for 10 minutes.
4. Refrigerate until cold.
5. Meantime, prepare the sauce by pureeing the raspberries through a fine sieve into a small mixing bowl.
6. Stir in the sugar and refrigerate tightly covered.
7. Prepare the chantilly by beating the cream.
8. When it begins to thicken, add the sugar and vanilla and continue beating until is firm.
9. To serve, arrange the peaches side up, add a little ball of ice cream, mask with the raspberry sauce and decorate with the Chantilly and garnish with whole raspberries.
Review this recipe