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Add a photoServings: 6
Ingredients
- 12 sm. peaches
- 1 1/2 c. water
- 3/4 c. sugar
- Piece of vanilla beans
- 2 Packages frzn raspberries
- 4 tbsp. Kirsch
- Almonds
Directions
- Parboil peaches in boiling water 1 minute; peel and leave whole. In saucepan, boil together water, sugar and vanilla bean for 3 to 4 min. Remove bean and poach fruit a few at a time in syrup over low heat about 5 min. Remove to glass or possibly china serving dish. In electric blender, puree raspberries and strain; puree through fine sieve to remove all seeds. Add in Kirsch. Pour over fruit and refrigeratewell. Garnish with slivered almonds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 437g | |
| Recipe makes 6 servings | |
| Calories 313 | |
| Calories from Fat 7 | 2% |
| Total Fat 0.82g | 1% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 583mg | 17% |
| Total Carbs 73.59g | 20% |
| Dietary Fiber 7.9g | 26% |
| Sugars 66.52g | 44% |
| Protein 2.95g | 5% |
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