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Poached Peaches With Raspberry Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.952
Energy (kCal)530.91
Carbohydrates (g)130.1704
Total fats (g)1.599
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. To prepare peaches, bring juice, water and spices to a boil. (Make sure your pot is narrow enough so that the liquid will cover the peaches). | 2. Drop peaches in liquid and poach for 10 minutes. | 3. Remove the peaches, cover with cold water and slip off the skins. | 4. Cut each peach in half and remove the stone. | 5. Place the peaches in a glass or porcelain bowl. (The poaching liquid can be saved and re-used). | 6. For the sauce, mix the water and sugar in a saucepan, heat to a low boil and simmer until liquid has reduced by 1/2. | 7. In a blender, puree 1 cup of raspberres and 1/4 cup sugar syrup.(You can store the remaining syrup in a glass jar in the refrigerator.). | 8. Stir the remaining berries into the puree. | 9. Serve the peach halves, round side up, in a pool of raspberry sauce and garnish with whipped cream on the side, if you like. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    apple juice 1 quart - - - -
    water 2 cups 0.0 0.0 0.0 0.0
    cinnamon 2 - - - -
    allspice berry 6 - - - -
    cardamom seed 12 - - - -
    peach 6 firm ripe - - - -
    water 1 cup 0.0 0.0 0.0 0.0
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    raspberry 2 cups unsweetened 127.92 29.3724 2.952 1.599

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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