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Peach Cardinale

January 3, 2017

Peach Cardinale



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


From → Uncategorized

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