White Peaches and Raspberries in Champagne Syrup
White peaches and nectarines are often sweeter due to a lower acid content, but feel free to substitute the more common yellow variety. You can also substitute blackberries or blueberries for raspberries--whatever looks best at your local market. Consider adding a dollop of sour cream or crème fraîche to complement the sweetness of the fruit and syrup. Prep: 15 minutes; Cook: 15 minutes; Stand: 30 minutes; Chill: 30 minutes to 2 hours.
- 2/3 cup sugar
- 2 cups Champagne or dry white wine
- 1 cup water
- 3 strips lemon peel, pith removed
- 2 tablespoons fresh lemon juice
- 4 whole cloves
- 1 (3-inch) cinnamon stick
- 5 firm-ripe white peaches, peeled and sliced thick (about 1 1/2 pounds)
- 1 pint fresh raspberries (about 2 2/3 cups)
- Garnishes: sour cream and/or mint sprigs
- 1. Combine first 7 ingredients in a large saucepan over medium heat; bring to a boil. Reduce heat, and simmer, stirring often, 6 minutes or until sugar dissolves. Add peaches, bring back to a simmer, and remove from heat. Let stand 30 minutes or until cool.
- 2. Using a slotted spoon, transfer peaches to 4 serving bowls. Cook remaining syrup 8 minutes or until thickened; cool. Strain over peaches, and chill at least 30 minutes. Add raspberries. Garnish, if desired.
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