Subject: Peches Cardinal
From: Unicorn (unicorn@indenial.com)
Date: Fri Jun 08 2001 - 13:44:22 EDT
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F O O D F U N N Y
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Today's food funny comes to us courtesy of Alekscat (M.E. Lohmeyer) of
Richmond, Virginia:
Three vampires went into a bar and sat down. The barmaid came over to
take their orders. "And what would you, er, gentlemen like tonight?"
The first vampire said, "I'll have a mug of blood."
The second vampire said, "I'll have a mug of blood."
The third vampire shook his head at his companions and said, "I'll
have a glass of plasma."
The barmaid wrote down each order, went to the bar and called to the
bartender, "Two bloods and a blood light."
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T O D A Y ' S R E C I P E
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I would like to think that Julia Child and I have a lot in common, but
a realistic sense of my place in the scheme of things culinary
prevents me from taking that much credit. One thing we do share,
however, is a love of fruit for dessert.
All recipes this week are adapted from "Mastering the Art of French
Cooking (Volume 1)," by Julia Child et al, Random House, 1989.
http://www.amazon.com/exec/obidos/ASIN/0394721780/worldwiderecipes
Peches Cardinal
4 cups (1 L) water
1 1/2 cups (375 ml) sugar
1 vanilla bean, split, or 1 Tbs (15 ml) vanilla extract
4 - 6 firm ripe peaches, unpeeled, halved and pitted
1 pint (500 ml) fresh raspberries
3/4 cup (180 ml) sugar
Combine the water, sugar, and vanilla in a saucepan and bring to a
simmer over high heat, stirring to dissolve the sugar. Add the
peaches and enough additional water to cover if necessary. Simmer for
8 to 10 minutes and allow the peaches to cool in the syrup. Drain the
peaches and remove the skin. Meanwhile, force the raspberries through
a fine sieve. Discard the seeds and remaining pulp. Combine the
raspberry puree and the sugar in an electric blender or food processor
and process until the puree has thickened slightly and the sugar is
dissolved. Arrange the peaches in a serving dish and pour the
raspberry puree over them. Serve chilled. Serves 4 to 6.
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