2000s Recipes + Menus

Peaches and Raspberries in Ancho Syrup with Chile Threads

Serves4 (dessert)
  • Active time:30 min
  • Start to finish: 1 1/4 hr
August 2005
A fruity flavor and mellow heat make ancho chile—poblano chile in its dried form—a delicious and unusual addition to the sweetness of ripe peaches and raspberries.
  • 1 pliable dried ancho chile (less than 1/2 oz)
  • 3 cups water
  • 1/2 cups sugar
  • 1 1/2 cups fresh raspberries (6 oz)
  • 1/2 teaspoon fresh lemon juice
  • 2 firm-ripe large peaches (preferably freestone)
  • Simmer chile in 2 cups water in a 1- to 2-quart saucepan, uncovered, turning over once or twice, until softened, 15 to 20 minutes. Transfer chile to a cutting board and discard cooking liquid.
  • When cool enough to handle, stem and seed chile, then carefully peel off skin in large pieces and reserve.
  • Transfer chile pulp to cleaned saucepan and add sugar, 1/2 cup raspberries, a pinch of salt, and remaining cup water. Bring to a boil over moderate heat, stirring until sugar is dissolved.
  • Remove syrup from heat and cover pan with lid, then let steep, covered, 20 minutes.
  • While syrup is steeping, pat chile skin dry and cut skin into very fine threads with a sharp knife.
  • Pour syrup through a fine-mesh sieve into a bowl, pressing gently on solids (do not push solids through), then discard solids. Stir lemon juice into syrup.
  • Halve peaches lengthwise, pit, and cut lengthwise into 1/4-inch-thick slices. Divide, along with remaining cup raspberries, among 4 shallow bowls and spoon syrup over fruit. Sprinkle with some chile threads.
Cooks’ notes:
  • Syrup can be made 1 week ahead and chilled, covered. Bring to room temperature before using.
    Chile threads can be made 1 week ahead and kept in an airtight container at room temperature.
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