The late Laurie Colwin wrote great essays on food and how to cook it. She appreciated things that were quick and easy as well as being good to eat and certain phrases like “a snap to make” or “a breeze” often cropped up in her writing to describe those kinds of dishes. These peaches fit into that category–they are “a snap to make” and also, very good to eat.
Peaches with raspberry coulis and toasted almonds (for 6)
- 5 or 6 fresh peaches and some limes if you are going to cut them ahead of time
- 1/2 cup slivered almonds, toasted.
- Frozen raspberries, sweetened or unsweetened to make the Raspberry Coulis (See the recipe below in Step One):
- To make raspberry coulis, whiz a cup or more of frozen raspberries in a blender or food processor, then run the mixture through a sieve. Store whatever you don’t use in a jar in the freezer.
- Toast the almonds at 400F for about 3 minutes–or a very little longer for a golden color.
- Slice the peaches. If you are going to do this step in advance, squeeze a little lime juice on them, cover and refrigerate.
- Arrange the peaches on something pretty:
- Drizzle with raspberry coulis and sprinkle with almonds:
A Note: Fresh Peaches with Raspberry Coulis and Toasted Almonds is the dessert in the Lunch Menu: A Little Italian Lunch.
© Elizabeth Laeuchli, the diplomatickitchen, 2011