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When Chez does retro he doesn’t mess around. This dessert was an excellent trip down the “1960’s Memory Lane” and brought a level of flavor that was [sadly] missing in most of today’s ‘retro’ dishes.
(Hey, is it Chez fault that the 60’s were a little light on flavor?)
Well, trust me on this one. This dish makes up for it.
Ingredients
For peaches:
- 2 medium firm-ripe peaches
- 1 1/3 cups sugar
- 2 cups water
- 1 vanilla bean
For raspberry sauce:
- 1 (12-oz) package frozen raspberries (not in syrup), thawed
- 1/2 cup sugar
- 1/3 cup water
- 2 teaspoons fresh lemon juice
Serve With…
- 2 pt super-premium vanilla ice cream
Preparation
Poach peaches:
- Cut a shallow X in bottom of each peach with a sharp paring knife and immerse fruit in a 4-quart heavy pot (preferably wide) of boiling water 30 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Transfer peaches to a cutting board and peel, starting with cut end, then cut in half, discarding pits.
- Combine sugar and water in cleaned pot. Halve vanilla bean lengthwise with a paring knife and scrape seeds into pot, then add pod and bring mixture to a boil, stirring until sugar is dissolved.
- Add peaches, pitted sides down, to sugar syrup, then reduce heat and poach, covered, at a bare simmer 6 minutes. Turn peaches over and continue to poach, covered, until tender, 5 to 6 minutes more.
- Cool peaches in poaching liquid in pot, uncovered, 1 to 1 1/2 hours.
Make raspberry sauce while peaches cool:
- Force raspberries through a fine-mesh sieve into a bowl, pressing hard on solids.
- Combine sugar and water in a small heavy saucepan. Cover pan (so condensation will wash any sugar crystals down side of pan) and bring to a boil, then remove lid and boil 2 minutes.
- Immediately stir sugar syrup into raspberry purée and cool to room temperature, about 1 hour. Stir in lemon juice.
- Serve peaches over ice cream and drizzled with sauce.
