Poached Pears

POACHED PEACHES with a raspberry sauce

POACHED PEACHES
with a raspberry sauce

POACHED PEACHES WITH RASPBERRY SAUCE

Serving size   1 Peach

Net carbohydrates   17g.

FOR PEACHES:

4 – ripe but still firm peaches

½ – cup TROP 50

¼ – GRANULATED SUGAR SUBSTITUTE

1- cup red wine (Cabernet, Pinot Noir, Shiraz)

1- cinnamon stick

1– cup water

HOW I PREPARE THE RECIPE:

Bring the water, TROP 50, wine, and cinnamon stick to a boil. Let simmer for 3-5 minutes to cook off the alcohol.

Using a vegetable peeler, peal the peaches. Cut each peach in half and remove the stone. If you can’t do this step EASILY, leave whole and half after cooking.

Add the peaches to the hot liquid and lower the heat and simmer for about 15 minutes for halves or 25 minutes for whole peaches. Let the fruit cool in the poaching liquid. When cool, remove from liquid and return liquid to high heat and reduce by half.

Remove stones from peaches and pour 2-3 tablespoons of the reduced liquid over the peaches.

You can stop here and just serve the peaches garnished with some toasted almonds.

OR

RASPBERRY SAUCE:

½ Pint fresh raspberries

juice of ½ of a lime

3- Tbsp. granulated sugar substitute

 

HOW I PREPARE THE RECIPE:

 

Puree the berries and put through a sieve to remove seeds. Add the granulated sugar substitute and lime juice. Heat the mixture over medium heat for 2-3 minutes. Spoon the berry sauce  over peach halves. You can also add a dollop of cream to the plate and garnish with toasted almonds and a meringue wafer.