3 cups water
1 cup sugar
2 large, firm, ripe peaches, peeled
1 Tbsp vanilla
Raspberry sauce (see below)
Whipped cream topping (see below)
In a large saucepan, combine water and sugar. Bring to a boil for 3 minutes. Reduce heat to low. Add halved peaches and vanilla. Simmer, uncovered, for 10 to 15 minutes or until just tender. Chill peaches in syrup for 1 hour.
Make Raspberry sauce and whipping cream. Spoon a peach half into serving dish and top with raspberry sauce and whipped cream. Top all with fresh raspberries, optional and serve.
Raspberry Sauce: Mash 10 oz. frozen raspberries, thawed, through a strainer into saucepan. Discard seeds. Mix 1 Tbsp sugar and 2 tsp cornstarch. Stir in ¼ cup water and add to berry puree. Heat, stirring, to just boiling. Cook until mixture clears and thickens. Chill
Whipped Cream Topping: Whip ½ cup whipping cream, adding 1 Tbsp powdered sugar and 1 tsp vanilla, whipping until it holds soft peaks.
Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks