Peaches in Red Raspberry Sauce
- 6 ripe peaches
- 12 ounces fresh raspberries
- 1 ¾ cups sugar
- ½ cup toasted sliced almonds
- Plunge the peaches in a pot of boiling water for 40 seconds.
- Drain, cool for a few seconds, and peel off the skin with a paring knife.
- Cut each peach in half and remove the pit.
- Place each peach in its own serving bowl, cover, and refrigerate to chill.
- Puree the raspberries and sugar and 1 tablespoon water in a blender, and then rub through a fine wire sieve to remove the seeds.
- Pour the raspberry sauce over the peaches, sprinkle with almonds, and serve chilled.
Recipe by Oakmont Farmers Market at https://www.oakmontfarmersmarket.org/2005/07/peaches-in-red-raspberry-sauce/
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