Peaches With Raspberry Sauce And Lemon Cream Recipes

Steps:

• Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
• Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
• Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.

Steps:

• To make the raspberry sauce: In a food processor puree the raspberries. Add the lemon juice, raspberry liqueur, and sugar. Stir or whisk until sugar dissolves.
• To make the lemon cream: In a mixing bowl mix together the cream and sugar. Whip at high speed until soft peaks form. Add the lemon juice and grated lemon zest and continue whipping until stiff peaks form. Set aside in the refrigerator while you grill the peaches.
• To make the peaches: Halve and pit the peaches, set aside. In a small pan over medium heat melt the butter, then add the sugar and stir until sugar is dissolved. Remove from heat. Brush the peach halves all over with the butter mixture. Grill over direct medium heat until browned in spots and warm throughout, 8 to 10 minutes. Turn every 2 or 3 minutes. Serve peaches warm with the raspberry sauce and lemon cream.

Steps:

• Plunge the peaches into boiling water; remove them and slip off their skins. Place the fruit in a saucepan large enough to hold them in one layer. Cover the peches with the lemon juice, white wine, sugar and cardamon, and add enough water to cover if necessary. Poach for 10 minutes, turning frequently. Drain, reserving the cooking liquid. Boil the liquid to one-half cup.
• Cook the raspberries in the peach cooking liquid for five minutes. Puree them in a food processor and strain through a sieve.
• Place a pool of raspberry sauce on each of four plates. Put the peach in the middle and arrange the raspberries, blueberries and blackberries. Garnish with a sprig of mint.

Steps:

• Preheat oven to 350°. Place cookies, pecans and melted butter in a food processor; process until blended. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Place pan on a baking sheet., Bake until crust is golden brown, 12-14 minutes. Cool completely on a wire rack., For filling, in a small bowl, beat whipping cream until soft peaks form. In another bowl, beat cream cheese and sugar until smooth. Beat in orange juice and extracts. Fold in whipped cream. Spread over crust. , For glaze, in a small saucepan, mix preserves and honey. Cook and stir over low heat until melted; press through a strainer. Toss peaches with lemon juice. Arrange peaches and raspberries over filling; brush with glaze. Store in the refrigerator.

Steps:

• Make the raspberry sauce: Put 1 cup raspberries and 2 tablespoons sugar in a blender and whiz to liquify. Pour through a fine-meshed strainer and into a medium bowl. Keep cool.
• Using a paring knife, peel and halve the peaches. Slice the halves into half-moon pieces about 3/8-inch thick. Transfer to a bowl. Add 2 teaspoons sugar and a few drops of lemon juice to taste. Toss to coat.
• To serve, arrange peach slices in the bottom of 6 dessert bowls. Top each serving with a scoop or 2 of vanilla ice cream. Splash raspberry sauce over each portion. Garnish with a few raspberries if you wish.

Steps:

• Puree 2 1/4 cups fresh raspberries along with 3 tablespoons water in food processor until puree is smooth. Strain raspberry puree through fine-mesh strainer, pressing on solids to release as much liquid as possible; discard solids in strainer. Stir in 3 tablespoons sugar and 1 tablespoon fresh lemon juice until blended. DO AHEAD Fresh raspberry sauce can be made 1 day ahead. Cover and refrigerate.
• Prepare barbecue (medium heat). Melt butter with brown sugar in heavy small skillet over medium heat. Remove skillet from heat. Brush peach halves all over with melted butter mixture. Grill until tender, about 8 minutes, turning occasionally. Serve with sauce.

Steps:

• To make raspberry sauce: Puree the rapsberries in a food processor wtih 1/3 cup water. Strain through a fine-mesh sieve into a bowl, pressing on the pulp to extract the liquid. Add the lemon juice and sugar to taste. Stir until sugar dissolves and refrigerate until ready to serve.
• To make the lemon cream: In a mixing bowl, mix together the cream and superfine sugar. Whip at high speed until soft peaks form. Add the lemon juice and lemon zest and continue whipping until stiff peaks form. Refrigerate until ready to serve.
• To make the peaches: Halve and pit the peaches (you can leave the skins on if you like). Melt the butter over low heat and add the sugar and stir until dissolved. Remove from the heat. Brush the peach halves all over with the butter mixture. Grill over direct medium heat until browned in spots and warmed throughout, 8-10 minutes, turning every 2 or 3 minutes.
• Serve the peaches warm with the raspberry sauce and lemon cream.

Steps:

• Puree 2 1/4 cups fresh raspberries along with 3 tablespoons water in food processor until puree is smooth.
• Strain raspberry puree through fine-mesh strainer, pressing on solids to release as much liquid as possible; discard solids in strainer.
• Stir in 3 tablespoons sugar and 1 tablespoon fresh lemon juice until blended.
• (Fresh raspberry sauce can be made 1 day ahead. Cover and refrigerate).
• Prepare barbecue (medium heat).
• Melt butter with brown sugar in heavy small skillet over medium heat.
• Remove skillet from heat.
• Brush peach halves all over with melted butter mixture.
• Grill until tender, about 8 minutes, turning occasionally.
• Serve with sauce.