PÊCHES CARDINAL
Compote of Fresh Peaches with Raspberry Purée
From Mastering the Art of French Cooking by Julia Child
PEACHES:
6 cups water
2¼ cups sugar
2 Tbs. vanilla extract
10 firm, ripe, unblemished peaches about 2-1/2 inches in diameter
Combine the water, sugar and vanilla in a wide saucepan and simmer, stirring, until sugar is dissolved. Add the unpeeled peaches to the simmering syrup, bring again to the simmer, then maintain at just below the simmer for 8 minutes. Remove pan from heat and let peaches cool in syrup for 20 minutes. Remove with a slotted spoon and drain on a rack. (You may save the syrup to use again.) Peel while still warm,and arrange in a serving dish. Chill.
RASPBERRY PURREE
1 quart fresh raspberries and 1¼ cups sugar
OR
1½ lbs. frozen raspberries, thawed and well drained, and ⅔ cup sugar
Mint leaves, optional
Force the raspberries through a sieve and place the purée in a blender with the sugar. Blend 2 to 3 minutes, until purée is thick and sugar has dissolved completely. Chill.
When both peaches and purée are cold, pour the purée over the peaches. Decorate with the optional mint leaves.
(NOTES: For frozen berries, I assume Julia is referring to the sweetened type. I found unsweetened frozen berries and treated them just like fresh. 3 12-oz. packages made 2 quarts for a double recipe. I did the peaches in 2 batches, so it wasn't necessary to double the syrup. I picked mint sprigs, washed them, wrapped them in paper towels and sealed them in a zip-lock bag in the fridge ahead of time. I never, ever found them after that.)
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Joe/PechesCardinal.jpg
Compote of Fresh Peaches with Raspberry Purée
From Mastering the Art of French Cooking by Julia Child
PEACHES:
6 cups water
2¼ cups sugar
2 Tbs. vanilla extract
10 firm, ripe, unblemished peaches about 2-1/2 inches in diameter
Combine the water, sugar and vanilla in a wide saucepan and simmer, stirring, until sugar is dissolved. Add the unpeeled peaches to the simmering syrup, bring again to the simmer, then maintain at just below the simmer for 8 minutes. Remove pan from heat and let peaches cool in syrup for 20 minutes. Remove with a slotted spoon and drain on a rack. (You may save the syrup to use again.) Peel while still warm,and arrange in a serving dish. Chill.
RASPBERRY PURREE
1 quart fresh raspberries and 1¼ cups sugar
OR
1½ lbs. frozen raspberries, thawed and well drained, and ⅔ cup sugar
Mint leaves, optional
Force the raspberries through a sieve and place the purée in a blender with the sugar. Blend 2 to 3 minutes, until purée is thick and sugar has dissolved completely. Chill.
When both peaches and purée are cold, pour the purée over the peaches. Decorate with the optional mint leaves.
(NOTES: For frozen berries, I assume Julia is referring to the sweetened type. I found unsweetened frozen berries and treated them just like fresh. 3 12-oz. packages made 2 quarts for a double recipe. I did the peaches in 2 batches, so it wasn't necessary to double the syrup. I picked mint sprigs, washed them, wrapped them in paper towels and sealed them in a zip-lock bag in the fridge ahead of time. I never, ever found them after that.)
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Joe/PechesCardinal.jpg
