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Slow-Cooked Peaches and Raspberries
(2 votes)
Difficulty:
easy
Preparation:
2 h. 10 min.
Preparation
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Peaches add tons of immune system-boosting vitamin C to this simple yet delicious dessert, while raspberries pack in antioxidants, which help protect the body's cells against free radical damage, which can cause aging and potentially lead to certain types of cancer.
This dish pairs beautifully with vanilla ice cream or simple whipped cream flavored with a little vanilla.
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
6
- Ingredients
- ⅔ cup Marsala wine
- ⅔ cup water
- 2 Cinnamon stick (broken)
- 0.333 cup caster sugar (superfine)
- 6 firm, ripe Peaches
- 2 tsps Corn starch
- ⅔ cup fresh Raspberries
- 1 Orange (grated zest)
Preparation steps
1.
Preheat the slow cooker if necessary.
2.
Heat the Marsala, water, sugar and cinnamon sticks in a pan until the sugar has dissolved. Bring to a boil.
3.
Cut the peaches in half and remove the stones. Cover with boiling water and peel off the skins.
4.
Put the peach halves into the slow cooker pot and pour in the hot syrup and cinnamon sticks. Cover the pot and cook on low for 1 - 1 1/2 hours until the peaches are tender.
5.
Remove the peaches and place in a serving dish
6.
Mix the cornstarch (cornflour) to a smooth paste with a little cold water and stir into the syrup. Cook on high for 15 minutes, stirring now and again. Remove the cinnamon sticks.
7.
Pour the hot syrup over the peaches. Sprinkle with raspberries and orange zest. Serve warm or chilled.
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