White Rocks Inn Bed and Breakfast

Recipe

Baked Peaches with Raspberries and Cream: Breakfast-Brunch

Servings: 8

Prep time:overnight

Ingredients:

  • Medium peaches, ripe but firm

  • Raspberry preserves

  • Heavy dream

  • Powdered sugar

  • Vanilla

  • Fresh raspberries for garnish

Step 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.

Step 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.

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    Wallingford, VT 05773
    USA
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