More Great Recipes: Topping

Peach Ice Cream Topping


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

3/4 cup sugar
3/4 cup water
1 lb. firm, ripe peaches, halved, pitted, cut into 1/2 inch thick slices
1 package (10-oz.) frozen raspberries, thawed
1 tbsp. cornstarch


Combine sugar and water in a large skillet and bring to a boil. Add peaches and poach in a single layer until fruit is just tender. Remove using a slotted spoon and place in a bowl. Reserve peach syrup. Place raspberries in an electric blender container, cover and blend until smooth. Press through a sieve to remove the seeds. Mix 2 tablespoons of the peach syrup with cornstarch to make a smooth paste. Add to the remaining peach syrup. Heat, stirring constantly, until clear and slightly thickened. Stir in raspberry puree and peaches. Remove to bowl, cover and refrigerate


Pairs Well With


Notes

A dash of local for every season
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