Peches Cardinal

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            FOOD FUNNY
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Thanks to Andrew Simko for this one:

Needing to shed a few pounds, my husband and I went on a diet that had
specific recipes for each meal of the day. I followed the instructions
closely, dividing the finished recipe in half for our individual plates.
We felt terrific and thought the diet was wonderful-- we never even felt
hungry! But when we realized we were gaining weight, not losing it, I
checked the recipes again. There, in fine print, was "Serves 6."

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            TODAY'S RECIPE
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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.

Adapted from "Mastering the Art of French Cooking (Volume 1) "
www.amazon.com/exec/obidos/ASIN/0394721780/worldwiderecipes
by Julia Child et al, Random House, 1989.

Peches Cardinal (Peaches in Raspberry Sauce)

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.
Received on Fri Aug 10 07:57:02 2007