Peaches (Prunus persica) are natives of China. Taken by the Romans more tham 2,000 years ago, they have spread throughout the world, and are now successfully cultivated in regions with a "Mediterranean-like" climate.There are two varieties of peaches: Freestone and Clingstone, where the pit adheres to the flesh. Clingstone peaches are reported to have the better flavour.
The North American raspberry (Rubus strigosus) bears fruits called "aggregate" berries. They are a cluster of small berries stuck together on a cup-like covering - the receptacle. When the berry is picked, the receptacle is left behind on the plant. North American raspberries are not significant commercially unlike the European raspberry (Rubus idaeus). However, whether European or North American, raspberries have their own unique flavor.
Peches Cardinal or Peaches Cardinal is a traditional French recipe. It calls for luscious tree-ripened peaches, raspberries, cherry liqueur, and fresh heavy cream. If you want to make an exciting finale, why not try this light, yet sumptuous, authentic dessert? Your friends and family will be pleasantly impressed.
Peches Cardinal
Serves 8
- 8 large firm but ripe peaches, peeled, halved and stoned
- 1 cup granulated sugar
- 6 cups water
- 4 tablespoons vanilla extract
- 1 pint fresh raspberries (Reserve some for garnish)
- 2 tablespoons granulated sugar
- 1 tablespoon Kirsch
- 3/4 cup chilled heavy cream
- 2 tablespoons granulated sugar
Method
- Boil the water and 1 cup of sugar. Stir well. Turn down the heat as soon as the syrup boils. Add the peaches and 3 tablespoons of vanilla. Simmer them uncovered at a low temperature for about 10 minutes or until fork tender. Refrigerate the peaches in this syrup.
- Reserve a few raspberries for garnish. Set them aside.Puree the remainder of the raspberries in a food processor, or mash them with a potato masher.Pass the puree through a sieve to remove seeds. Add 2 tablespoons sugar and Kirsch in the raspberry coulis. Cover and refrigerate.
- With a wire whisk or a rotary beater, whip the cream in a chilled mixing bowl. Stir 2 tablespoons of sugar, 1 tablespoon of vanilla extract and beat until the mixture forms soft peaks on the beater.
- Transfer the poached peaches in chilled champagne glasses using a slotted spoon.Discard or set aside the remaining syrup. Spoon the raspberry sauce over the peach halves. Decorate the peaches with Creme Chantily and garnish with whole raspberries.
Nutritional Content Per Serving Portion
- Calories:297
- Carbohydrate: 56 grams
- Dietary Fiber: 7 grams
- Protein: 3 grams
- Vitamin A: 866 International Units (IUs)
- Betacarotene: 279 micrograms
- Lutein & Zeaxanthin: 249 micrograms
- Vitamin C: 31 milligrams
- Vitamin E: 0.8 milligrams
- Vitamin K: 11 micrograms
- Vitamin B1/Thiamin: 0.08 milligrams
- Vitamin B2/Riboflavin: 0.06 milligrams
- Vitamin B3/Niacin: 1.6 milligrams
- Vitamin B6: 0.09 milligrams
- Vitamin B12: 0.04 milligrams
- Folate:24 micrograms
- Pantothenic Acid: 0.56 micrograms
- Calcium: 43 milligrams
- Iron: 0.08 milligrams
- Magnesium: 16 milligrams
- Phosphorus: 55 milligrams
- Potassium: 433 milligrams
- Sodium: 9 milligrams
- Zinc: 0.7 milligrams
- Copper: 0.18 milligrams
- Manganese: 1.5 milligrams
- Selenium: 0.43 micrograms
- Total Fat: 9 milligrams
- Saturated Fat: 5 milligrams
- Monounsaturated Fat: 3 milligrams
- Polyunsaturated Fat: 0.67 milligrams
- Cholesterol: 326 milligrams
Note: This recipe's nutritional content was analyzed by the author - Alicia Richardson
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