dessert - peach compote with grenadine on raspberry sorbet
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives or other works.
Peach Compote with Grenadine on Raspberry Sorbet
Another elegant, ultra simple summer dessert. An unusual combination of flavours and stunning colour.
serves 4
8 peaches
60 g honey (about 4 T.)
40 g sugar
125 ml white wine (not too dry)
20 ml Grenadine
grated zest of an untreated orange
juice of half an orange
juice of half a lemon
1 vanilla bean
mint to garnish
rolled or fan shaped dessert wafers
quality raspberry sorbet
Cut an 'X' through the skin of the peaches. Drop into boiling water briefly (about 30 seconds), remove and plunge into ice water. Remove the skin, cut into thin slices and remove the stone. Heat the honey in a small pan and allow to foam. Slit the vanilla bean and scrape out the seeds. Add the seeds and the rest of the ingredients except the mint and allow to simmer to a syrup. Add peach slices, stir, cover and remove from heat. Allow to steep at least half an hour.
Serve room temperature over raspberry sorbet. Garnish with the mint and wafer.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2010 Patricia Conant