Peaches with Raspberry Sauce (Seftali Tatlisi) |
||||||||||||
| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 | 5 minutes | 20 minutes | ||||||||||
| INGREDIENTS: | ||
| 2 fresh peaches, washed | 1-1/4 cups raspberries | 1/4 cup sugar |
| heavy cream, whipped | ||
| 1 | In a small saucepan bring 2-1/2 cups water to a boil. Place the washed peaches in the water and lower the heat. Cook gently for 7 minutes, then drain, and peel the peaches. Chill for 2 hours. |
| 2 | Place the raspberries in a saucepan with the sugar, mix well, and bring to a boil. Take off the heat and push through a metal sifter to remove the seeds. |
| 3 | Place the peaches on a serving dish, with the raspberry sauce spooned over, and a little heavy cream or sour cream. |