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)
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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.
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When cool enough to handle, stem and seed chile, then carefully peel off skin in large pieces and reserve.
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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.
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Remove syrup from heat and cover pan with lid, then let steep, covered, 20 minutes.
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While syrup is steeping, pat chile skin dry and cut skin into very fine threads with a sharp knife.
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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.
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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.
- Keywords
- ruth consineau,
- dessert,
- raspberries,
- peaches,
- summer
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