Poached Peaches with Silken Raspberry Strawberry Purée
Makes 4–6 servingsPosted June 15, 2013
The peach originated in China and has been cultivated since 1000 BC. Peaches traveled west via the Silk Road to Persia, where they were discovered by Alexander the Great, who introduced them to the Greeks; by 50–20 BC the Romans grew them and transported them to other countries in the European Empire. Spaniards brought peaches to South America and the French brought them to Louisiana.
Today, China remains the largest world producer of peaches, with Italy second. In the United States, California produces more than 50% of the peaches grown in the country. White-flesh peaches are sweeter and less acidic than the yellow-flesh variety.
Directions
- Cut peaches in half and remove the pits.
- Place in a pot of water with 1 tablespoon sugar.
- Place a plate on top of the peaches to keep them submerged in the water bath.
- Set over medium heat and gently boil for 5 minutes.
- Peel and set aside.
- For the purée: blend raspberries and strawberries with the juice of 1 lemon and, depending on the sweetness desired, 1–2 tablespoons confectioners' sugar.
- Place peaches into serving bowls and top with the raspberry-strawberry purée.
- Garnish with mint leaves.
℞ M.D. Notes
- Peaches are a good source of vitamin A, B vitamins and vitamin C.
- To ripen peaches, place them in a brown paper bag for two to three days.
- When serving peaches fresh and sliced with a sauce, toss them with a little lemon or lime juice to prevent browning.
