Peche Cardinal

A recipe from the French dinner menu, this dessert is a combination of sweet tastes and heavy qualities that is good for both Vata and Pitta. Kapha types should eliminate the Chantilly Cream and eat lighdy of this dish.

Serves 6

4 cups water 1/2 cups sugar

6 large peaches, peeled, halved, and pitted

2 tablespoons vanilla extract

In a heavy saucepan bring the water and the sugar to a boil over high heat, stirring constantly until the sugar dissolves. Boil for 3 minutes, then reduce the heat to simmer. Add the peaches and the vanilla. Simmer for 15 minutes, or until the peaches are barely tender when tested with a fork. Cover and refrigerate while preparing other ingredients.

FOR THE CARDINAL SAUCE

2 w-ounce packages frozen raspberries or 2 cups fresh raspberries, washed

2 tablespoons fine granulated or confectioners’ sugar

Drain the raspberries in a sieve and puree with a wooden spoon. Discard the seeds and the pulp. Stir the sugar into the raspberry juice and refrigerate in a tightly covered container.

FOR THE CHANTILLY CREAM

1/2 cup heavy cream, chilled

1/2 tablespoons sugar, fine granulated or confectioners’

2 teaspoons vanilla extract

Whip the cream until it is thick. Sprinkle in the sugar and the vanilla. Continue beating until it is firm enough to hold soft peaks.

To serve, arrange the peach halves in individual dishes or on a platter. Spoon the Cardinal Sauce over each peach. Top with Chantilly Cream. Use the remaining peach cooking syrup for poaching other fruit or reduce it to a thick syrup and serve over pancakes or waffles.

 

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