PEACHES CARDINAL

SOURCE: JULIA CHILD, SIMONE BECK, AND LOUISETTE BERTHOLLE. MASTERING THE ART OF FRENCH COOKING, VOLUME I.

Saucing peach compote in the redness of raspberry coulis evokes the scarlet attire worn by the Vatican cardinals. If these clergymen solemnly pledge their own life and blood for the institutionalized self-preservation of the Catholic Church, then the simplicity and succulence of this peachy French dessert should also compel home cooks into shedding their own sweat (or lack thereof) for future kitchen remakes!

Ingredients

3 1/2 cups/700 grams sugar

1 vanilla bean pod sliced in half OR 2 tablespoons/30 mL pure vanilla extract

10 firm, ripe, and unblemished fresh peaches

4 cups/660 grams fresh raspberries

Fresh mint sprigs for garnish

Specific Equipment

Wide-bottomed saucepan

Slotted spoon

Cake rack

Paper towels

Tray

2 sheets plastic wrap

Fine-mesh sieve

Electric blender

Large bowl

Serves 10

Instructions

1. Combine 2 1/4 cups/450 grams sugar and vanilla bean pod OR vanilla extract in a wide-bottomed saucepan containing 1.5 quarts/1.5 L water and bring to a simmer over low heat until the sugar has completely dissolved.

2. Slide in the unpeeled peaches and poach in simmering water for 8 minutes. Remove the saucepan from heat and let the peaches rest in the syrup for 20 minutes or until lukewarm. Remove the peaches from the saucepan with a slotted spoon and drain them on a cake rack over paper towels. Reserve the syrup for another use.

3. Peel the peaches by hand and transfer them to a tray. Set aside.

4. Force the raspberries through a fine-mesh sieve over the jar of an electric blender and stir in 1 1/4 cups/225 grams sugar. Cover the blender jar and blend at top speed for 2 to 3 minutes or until the purée has thickened and the sugar has completely dissolved.

5. Transfer the peaches into individual deep serving glass bowls or cups. Pour the raspberry purée over the peaches and chill for 3 to 4 hours or until serving time. Decorate with fresh mint leaves.