Best Spiced Peaches And Raspberries Recipes

Spiced Peaches and Raspberries image

Yield Makes 8 servings

Number Of Ingredients 6

1 3/4 pounds peaches, peeled, halved, pitted, sliced
1 tablespoon fresh lemon juice
1/4 cup peach preserves, melted
1/4 cup sugar
1/2 teaspoon ground cardamom
2 1/2-pint baskets fresh raspberries

Steps:

Toss peaches with lemon juice in medium bowl. Add preserves, sugar, and cardamom and toss. Let stand 10 minutes to allow flavors to blend. (Can be made 4 hours ahead; cover and refrigerate.) Add raspberries and toss gently.

Peaches and Raspberries in Spiced White Wine image

Yield Serves 8

Number Of Ingredients 7

1 bottle (750ml) Italian dry white wine, such as Pinot Bianco or Pinot Grigio
1/2 cup sugar
4 3/4 x 2-inch orange peel strips (orange part only)
3 cinnamon sticks
6 peaches
2 1/2-pint baskets raspberries
Biscotti

Steps:

Combine 1 cup wine, sugar, orange peel and cinnamon in small saucepan. Stir over low heat until sugar dissolves. Increase heat; simmer 15 minutes. Remove from heat; add remaining wine.
Blanch peaches in large pot of boiling water 20 seconds. Transfer to bowl of cold water, using slotted spoon. Drain. Pull off skin with small sharp knife. Slice peaches and transfer to large bowl. Add raspberries and wine mixture. Cover and refrigerate at least 1 hour. (Can be prepared 6 hours ahead. Stir occasionally.) Divide fruit and wine among glass goblets. Serve with biscotti.

Peach Baked Alaskas with Spiced Peaches and Raspberries image

Yield Makes 8 servings

Number Of Ingredients 6

1 16-ounce frozen all-butter pound cake, thawed
1 quart or 2 pints peach ice cream
8 large egg whites
1/4 teaspoon cream of tartar
1 cup powdered sugar
Spiced Peaches and Raspberries

Steps:

Cut pound cake on diagonal into eight 1/2-inch-thick slices. Using 3 1/4-inch-diameter cookie cutter, cut out 1 round from each slice; top each with 1 scoop ice cream. Transfer to baking sheet. Freeze until firm, about 1 hour.
Beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually add sugar; beat until stiff peaks form, about 4 minutes. Transfer 1 cake-ice cream piece to work surface. Spread 1 scant cup meringue over, swirling to make peaks and covering completely. Return to sheet in freezer. Repeat with remaining cake-ice cream pieces and meringue. Freeze until firm, about 3 hours. (Can be made 1 day ahead. Keep frozen.)
Preheat oven to 450°F. Bake until meringue is light golden, about 5 minutes. Serve with Spiced Peaches and Raspberries.