Peaches and Raspberries in Ancho Syrup with Chile Threads

Peaches and Raspberries in Ancho Syrup with Chile Threads
Photo by Romulo Yanes

Ingredients

  • ½ cup sugar
  • 1 pliable dried ancho chile (less than 1/2 oz)
  • 2 firm-ripe large peaches (preferably freestone)
  • ½ teaspoon fresh lemon juice
  • 1 ½ cups fresh raspberries
  • 3 cups water

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. When cool enough to handle, stem and seed chile, then carefully peel off skin in large pieces and reserv...

View full recipe at Epicurious

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