Pesche alla Nonna

Michael's notes: You'll have an easier time pitting the peaches if you buy a freestone variety, but clingstone peaches will work. Don't[ peel the peaches ahead of time; they deteriorate quickly.]

Total Time:
1 hr 15 min
Prep:
10 min
Inactive:
1 hr
Cook:
5 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 2 1/2 cups water
  • 1 whole vanilla bean, split, or 1 teaspoon vanilla extract
  • Pinch salt
  • 1/2 lemon, juiced
  • 1 cup granulated sugar
  • 6 small, ripe, but slightly firm peaches
  • 1 pint raspberries
  • Superfine sugar, optional
  • Vanilla ice cream
  • 6 amaretti cookies or small biscotti
Directions
  • Combine the water, vanilla bean, salt, lemon juice, and sugar in a large saucepan. Bring to a simmer over moderate heat, stirring to dissolve the sugar.

  • Peel the peaches with a vegetable peeler and leave whole. Add the peaches to the simmering liquid, cover, and adjust the heat to maintain a gentle simmer. Poach the peaches until they are barely tender when pierced with a knife, about 4 minutes; they will continue to cook as they cool. Remove them from the poaching liquid with a slotted spoon; reserve the syrup. When they are cool, halve the peaches and remove the pits.

  • Strain the syrup, let cool thoroughly, then pour it over the peach halves. Cover and chill the peaches.

  • Put the raspberries in a blender with 1/2 cup of the syrup from the chilled peaches. Blend until smooth, then strain through a fine-mesh sieve to remove the seeds. Thin the raspberry sauce, if needed, with a little more syrup. Taste and add a little superfine sugar if the sauce needs sweetening.

  • To serve, cut each peach half into 3 slices. Make a pool of the raspberry sauce on 6 dessert plates. Put a scoop of ice cream in the center. Surround with the peach slices. Crumble an amaretti cookie over the top and serve.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Spinaci (Spinach) alla Padella (Frying Pan)

    Recipe courtesy of Michael Chiarello