Peaches in Ancho Syrup

[nverland]

Peaches in Ancho Syrup

1 ancho chili
3 cups (750 ml) water
1/2 cup (125 ml) sugar
2 cups (500 ml) fresh raspberries
1 tsp (5 ml) lemon juice
2-3 ripe peaches or nectarines, preferably freestone,
halved and cut into wedges

Simmer the ancho in 2 cups (500 ml) water in a pot over low
heat until the chili is soft, about 20 minutes. Drain and discard
the liquid. When cool enough to handle stem and seed the
chili. Transfer the pulp of the ancho to a small saucepan and
add the remaining cup (250 ml) of water, the sugar, 1/2 cup
(125 ml) raspberries, and the lemon juice. Bring to a boil over
moderate heat, stirring to dissolve the sugar. Remove from the
heat and steep for 20 minutes. Strain the sauce, pressing the
flesh gently to extract as much liquid as possible without
pressing the flesh through the strainer. Divide the peaches and
raspberries among shallow bowls and spoon the syrup over
the fruit. Serves 4 to 6.

Comments

[black-raven135.livejournal.com]

wow had not considered this