Baked Peaches with Raspberries and Cream

Breakfast-Brunch
Cook time: overnight
Servings: 8

Ingredients

  • Medium peaches, ripe but firm
  • Raspberry preserves
  • Heavy dream
  • Powdered sugar
  • Vanilla
  • Fresh raspberries for garnish

  1. Preheat oven to 350 degrees. Wash peaches and slice a thin piece off of the top. 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.
  2. Whip cream with a little powdered sugar and vanilla just until thick. Strain the seeds from a small amount of raspberry preserves. Spread a pool of cream in each dish. With an eyedropper, drop small dots of strained raspberry preserves in the cream around the dish. Using a sharp toothpick, draw the point through the center of each dot, forming tiny hearts. Place a peach in the center of each plate. Top with a dollop of cream and a fresh raspberry.

White Rocks Inn Bed and Breakfast

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