Pesche alla Nonna
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 255
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 62
- Dietary Fiber
- 6
- Sugar
- 54
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 56
- Total: 1 hr 15 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 5 min
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.