White Peaches and Raspberries in Champagne Syrup
James Baigrie
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.
How to Make It
Step 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.
Step 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.
