What you need: measuring spoons/cups, large pot/sauce pan, cutting board, chef’s knife, paring knife, blender (or food processor), citrus zester, citrus juicer, slotted spoon, strainer, small jug or bowl, 6 martini or margarita glasses
- 6 ripe peaches (cut in half, pits removed)
- 2 cups raspberries + more for plating
- 1 lemon (juice + zest)
- 2 cups sugar + 1/3 cup sugar
- 6 springs fresh mint leaves
Pour 4 cups of water in the pot/saucepan. Add 2 cups of sugar, the juice and zest of half a lemon and bring to a boil. With a slotted spoon, gently add the peaches (skin side up) and immediately turn down the heat to low. Poach the peaches at a slow simmer for about 10 minutes. Remove the pan from heat, leaving the peaches inside to cool down. Once cool, remove skin and refrigerate until ready to serve.
For the raspberry sauce: place 2 cups of raspberries, zest of 1/2 a lemon and 1/3 of a cup of sugar in a blender (or food processor). Puree the mixture and then press through a strainer into a jug or bowl. Refrigerate until ready to serve.
To Serve: I love to serve poached peaches in martini glasses. Place 2 peach halves in each glass (creating the look of a whole peach) and pour the raspberry sauce over the top. Add a few raspberries and a sprig of fresh mint. The colors are amazing and the taste even better. This is perfect all on its own, but if you really want to take it over the top add little scoop of a good vanilla ice cream!