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| Baked Peaches with Raspberries and Cream (Quantities can be adjusted to any number of servings) Large peaches, ripe but firm Raspberry preserves Heavy cream (allow about 2 Tbsp. per serving) Sugar Fresh raspberries for garnish Preheat oven to 350 degrees. Peel and halve the peaches. Remove pits and fill cavities with raspberry preserves. Place in greased baking pan and bake for 30-40 minutes until peaches are done. Cool and refrigerate overnight. Whip cream with a little sugar just until thick. Spread a pool of cream in each dish. Place a peach half in the center. With an eyedropper, drop 5 small dots of raspberry jam (thinned with a little water) in the cream around the edges of the dish. Using a sharp toothpick, draw the point through each dot, forming tiny hearts (wipe the toothpick with a paper towel after forming each heart). Top each peach with a dab of whipped cream and a fresh raspberry. Rita Swogger White Rocks Inn Bed and Breakfast 802-446-2077 We serve this a lot during the summer months when peaches are fresh and plentiful. We nearly always serve it for breakfast the morning after we have a wedding at the inn. It’s the perfect tribute to love and happiness. | ||||||||||
| (Updated: 01 Sep 2004) | ||||||||||
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