Peches Rafraichies aux Mures

Serve Peches Rafraichies aux Mures (pehsh rah-fray-shee oh meur) on their own or with whipped cream for a super dinner party dessert.

6 oz. sugar

10 fl. oz. m cups water

4 large peaches, blanched, peeled, halved and stoned

8 oz. blackberries

2 tablespoons kirsch

12 large blackberries


In a medium-sized saucepan, dissolve the sugar in the water over low heat, stirring constantly. When the sugar has dissolved, increase the heat to moderate and boil the syrup for 3 minutes, without stirring.

Add the peach halves to the pan, cut sides down, and poach them for 3 to 5 minutes, or until they are just tender.

Remove the pan from the heat. Using a slotted spoon, transfer the peach halves to 4 individual serving glasses, allowing 2 peach halves for each glass. Set aside.

Pour off all but 2 fluid ounces of the poaching syrup from the pan. Stir the blackberries and kirsch into the reserved syrup and return the pan to moderately low heat. Cook the blackberries, stirring constantly, for 5 minutes, or until they are beginning to pulp.

Remove the pan from the heat. Strain the mixture into a small mixing bowl. Using the back of a wooden spoon, rub the blackberries through the strainer into the bowl. Discard any dry pulp remaining in the strainer.

Spoon equal amounts of the blackberry puree over the peaches. Decorate each glass with three of the whole blackberries.

Place the glasses in the refrigerator and chill the dessert for 1 hour before serving.

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