Peaches Cardinal

Here is a way to make a delicious dessert, presented as three recipes.
First is how Chuck thinks we make it. Then Judy's version.
Then the far more complicated alternative that might be a little bit better.
Chuck's version makes four servings.  The others make eight.
Chuck's version of Our way:
4 canned peach halves in heavy syrup or light syrup.
1 package of fresh or frozen raspberries, about 10 oz.
1 T sugar (superfine dissolves faster)
1/2 T Kirsch or other cherry flavored liquor
Whipped Cream or CoolWhip or other white topping

Chill the peaches.

If using frozen raspberries, thaw them.
Set aside a few of the prettiest raspberries for the final optional garnish.
In a small bowl, try to dissolve the 1 T sugar in the 1/2 T kirsch.
You will not succeed, but will finish it later.
Set a fine sieve over the small bowl.
Push the raspberries through the sieve with the back of a spoon.
From time to time, empty the residue from the sieve onto a small plate,
but do not discard the residue.
When all the raspberries have been processed,
scrape the outside of the sieve into the bowl.
Stir the mixture to dissolve more of the sugar.
Then process the residue the way you did the raspberries
This time, the result will be thicker.
Then do it again, and again, until almost nothing comes through.
Scraping the sieve lets you see how much of the next batch comes through.
The thicker the result,the better it sticks to the peaches,
and the richer the taste.
Be sure all the sugar is dissolved.
Stir until you are sure it is
Cover tightly and chill the sauce.

You can do all of this well ahead of serving, even a couple days ahead.

Closer to serving time, whip the cream if you are using it.

A stemmed cocktail glass is a nice presentation,
or use a shallow bowl or deep saucer

To serve, place a peach half, round side up in the serving dish,
blot the top with a paper towel so the sauce sticks better,
spoon the topping over it, add a dollop of white topping,
and top with one of the pretty raspberries you set aside, if you did.

Serve with pride and collect compliments politely.


Judy's turn:

Can of peaches, chilled, sliced or halfs
1 or 2 (10 oz) boxes frozen rasperberries (makes lots)
2 T kirsch
2 T fine sugar

berries defrosted
With back of a spoon, puree raspberries through a fine sieve.
Add superfine sugar and kirsh.
Mix.
Cover tightly and chill till very cold.

Drain peaches and place in serving glasses or bowls.
Spoon some raspberries over peaches just prior to serving.


Here is the fancier version from the Time-Life Foods of the World,
"The Cooking of Provincial France".

Peches Cardinal
POACHED PEACHES WITH RASPBERRY PUREE
To serve 8
6 cups water
2 cups sugar
8 large ripe but firm peaches, peeled, halved and stoned
1 four-inch piece of vanilla bean or 3 tablespoons vanilla extract

In a heavy 3- to 4-quart saucepan,
bring the water and sugar to a boil over high heat,
stirring until the sugar dissolves.
Boil this syrup briskly for 3 minutes, then reduce the heat as low as possible.
Add the peeled peach halves and vanilla and poach them uncovered
at a very low simmer for 10 to 20 minutes,
or until they are barely tender when pierced with the tip of a sharp knife.
Refrigerate the peaches in the syrup until they are cold.

SAUCE CARDINAL
2 ten-ounce packages frozen raspberries, defrosted and thoroughly drained
2 tablespoons superfine sugar        
1 tablespoon kirsch

With the back of a large spoon, puree the raspberries through a fine sieve
into a small mixing bowl.
Stir 2 tablespoons of superfine sugar and the kirsch into the raspberry puree.
Refrigerate, tightly covered.

CREME CHANTILLY
3/4 cup heavy cream, thoroughly chilled
2 tablespoons superfine sugar
1 tablespoon vanilla extract

With a wire whisk, rotary or electric beater,
whip the cream in a chilled mixing bowl
until it begins to thicken.
Sprinkle in 2 tablespoons of superfine sugar and the vanilla;
continue beating until the cream is firm enough to hold soft peaks
on the beater when it is raised out of the bowl.

GARNISH
Whole fresh raspberries or defrosted frozen raspberries (optional)

To serve, transfer the chilled peach halves with a slotted spoon
to individual dessert dishes or arrange them attractively on a large platter.
If you wish, you can place the halves on top of one another to resemble whole peaches.
(Discard the syrup or save it to use for poaching fruit again.)
Mask each of the peaches thoroughly with the sauce cardinal.
Decorate the peaches with the crime chantilly.
Then garnish them with whole raspberries if desired.