White Rocks Inn Bed and Breakfast

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.