| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
5 |
Servings |
INGREDIENTS
| 3/4 |
c |
Sugar, divided |
| 1 1/4 |
c |
Water, divided |
| 2 |
tb |
Lemon juice |
| 5 |
md |
Ripe peaches, peeled, halved, and pitted |
| 2 |
c |
Fresh raspberries |
| 1 |
ts |
Vanilla extract |
| 10 |
tb |
Vanilla ice milk |
|
|
Fresh mint sprigs, (optional) |
INSTRUCTIONS
Combine 1/2 cup sugar, 1 cup water, and lemon juice in a large skillet;
bring to a boil over medium heat.
Place peach halves, cut sides down, in skillet; cover and simmer 3 minutes.
Turn peaches over, and cook an additional 3 minutes or until tender. Drain
peaches; cover and chill. Discard cooking liquid.
Position knife blade in food processor bowl; add raspberries and remaining
1/4 cup water. Process 1 minute or until smooth. Strain and discard seeds.
Combine raspberry pure, remaining 1/4 cup sugar, and vanilla in a bowl;
cover and chill. Yield: 5 servings.
Per serving: 193 Calories; 1g Fat (5% calories from fat); 2g Protein; 47g
Carbohydrate; 2mg Cholesterol; 16mg Sodium
Serving Ideas : Garnish with fresh mint, if desired. Serve immediately.
NOTES : To serve, place 2 peach halves into each of 5 dessert compotes; top
each with 2 tablespoons ice milk and 1/4 cup raspberry sauce.
Recipe by: Cooking Light, May 1994, page 74
Posted to MC-Recipe Digest V1 #414 by igor@digex.net on Jan 28, 1997.
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