Pêches à la Crème de Framboises Recipe
Introduction
“Pêches à la Crème de Framboises” is a delightful dessert that combines succulent peaches with a rich and tangy raspberry cream. This dish is not only a treat to the palate but also a visual delight, making it a perfect choice for special occasions or as a sophisticated summer dessert.
Ingredients
For the Peaches:
- Fresh Peaches: 4, ripe yet firm.
- Sugar: ½ cup, for poaching.
- Water: 4 cups.
- Lemon Peel: From 1 lemon.
- Vanilla Bean: 1, split and scraped (or 1 teaspoon vanilla extract).
For the Raspberry Cream:
- Fresh Raspberries: 1 cup.
- Heavy Cream: 1 cup.
- Powdered Sugar: ¼ cup, adjust to taste.
- Lemon Juice: 1 tablespoon.
For Garnish:
- Fresh Raspberries: A few, for decoration.
- Mint Leaves: For decoration.
Equipment
- Large pot for poaching peaches.
- Mixing bowl.
- Electric mixer or whisk.
- Blender or food processor.
- Knife and cutting board.
- Serving plates.
Preparation
Poaching the Peaches:
- Preparing the Poaching Liquid: In a large pot, combine water, sugar, lemon peel, and vanilla bean. Bring to a simmer.
- Poaching Peaches: Gently lower the peaches into the simmering liquid. Poach for about 10-15 minutes, or until the peaches are tender but not mushy.
- Cooling: Remove the peaches and let them cool. Once cool, peel the peaches, cut them in half, and remove the pits.
Making the Raspberry Cream:
- Pureeing Raspberries: Blend the raspberries until smooth. Strain to remove the seeds, if desired.
- Whipping the Cream: In a mixing bowl, whip the heavy cream with powdered sugar and lemon juice until it forms soft peaks.
- Combining with Raspberry: Gently fold the raspberry puree into the whipped cream, creating a marbled effect or until fully incorporated, based on preference.
Tips for Success
- Peach Selection: Choose ripe yet firm peaches for the best texture after poaching.
- Poaching Time: Adjust the poaching time depending on the ripeness of the peaches. They should be tender but hold their shape.
- Raspberry Cream Consistency: Be careful not to over-whip the cream; it should be light and airy.
Serving and Storage
- Serving: Place two peach halves on each plate. Dollop or pipe the raspberry cream over the peaches. Garnish with fresh raspberries and mint leaves.
- Storage: The poached peaches can be refrigerated for up to 2 days. The raspberry cream is best prepared fresh but can be refrigerated for a few hours before serving.
Conclusion
“Pêches à la Crème de Framboises” is an exquisite dessert that balances the sweetness of peaches with the tartness of raspberry cream. It’s a refreshing and visually appealing dish that’s sure to impress your guests. Whether you’re hosting a summer party or simply treating yourself, this dessert is a delightful choice.
This comprehensive recipe provides a step-by-step guide to making Pêches à la Crème de Framboises, ideal for anyone looking to create an elegant and delicious fruit-based dessert.
