Recipe by Cooking Light July 1998

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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 1/2 cups blackberries and water in a medium nonaluminum saucepan. Bring to a simmer; cover and cook 15 minutes or until blackberries are very soft. Press blackberry mixture through a sieve over a small bowl, reserving liquid; discard seeds. Combine blackberry liquid, 3 tablespoons sugar, and kirsch; cover and chill for at least 2 hours.

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  • Combine 3 tablespoons sugar and peaches; toss gently to coat. Spoon 1/4 cup blackberry mixture into each of 6 shallow soup bowls. Arrange 1/3 cup peach slices and about 2 1/2 tablespoons blackberries over each serving.

Nutrition Facts

123 calories; calories from fat 3%; fat 0.4g; mono fat 0.1g; poly fat 0.2g; protein 1g; carbohydrates 30.4g; fiber 7g; iron 0.5mg; calcium 30mg.
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