Peaches Poached in Rosé with Raspberries
7,0 / 10
ready in 1 hr 25 min.
- 4 Peaches (not too ripe or soft)
- 1 pc Lemongrass (About 5 cm)
- 2 Tbsps powdered sugar
- 250 milliliters Rosé
- 125 milliliters clear Apple juice
- 1 pc organic Lemon peel
- 1 Cinnamon stick
- 150 grams Raspberries
- 4 leaves Basil
How healthy are the main ingredients?RaspberryApple juicePeachBasil
Score peaches, blanch with boiling water, rinse and remove the skins. Peel lemongrass and pound the stems with a mallet. Place the sugar in a small saucepan and cook until caramelized, deglaze with the wine and the juice and stir until smooth.
Add lemon zest, cinnamon and lemongrass, cover and simmer 5 minutes. Add peaches and simmer (depending on the size) 5-8 minutes. Then allow to cool in the cooking liquid.
Rinse the raspberries, drain and spread among 4 bowls. Place a peach in each bowl and drizzle with a little cooking liquid (remove spices). Garnish each serving with a basil leaf.