Baked Peaches with Raspberries and Cream
Total preparation time: overnight
Serves: 8Ingredients:
- Medium peaches, ripe but firm
- Raspberry preserves
- Heavy dream
- Powdered sugar
- Vanilla
- Fresh raspberries for garnish
Steps:
- 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.
- 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.