Lemon-Cream Peaches with Blueberry Sauce

22 Sep

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Sweet, lightly poached peaches with a tangy, refreshing lemon-cream cheese and drizzled in a fall-inspired blueberry sauce. Perfect for summer or autumn, it’s filling and fruity, but won’t leave you stuffed. My mouth is watering just thinking about it…

 

Lemon-Cream Peaches with Blueberry Sauce

Ingredients: Serves 4

4 ripe but firm peaches

1 1/2 cups water

1/4 cup plus 1/3 cup sugar

6 ounces cream cheese

grated lemon peel

1 teaspoon lemon juice

1 pint fresh or frozen blueberries (2cups)

1/2 cup sugar

1 teaspoon lemon peel

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup water

For the Peaches:

Cut the peaches in half and remove the pits. In a large skillet in which the peaches can fit in a single layer, combine 1.5 cups of water and 1/4 cup of sugar. Bring to a boil, stirring just once to dissolve the sugar. Lower the heat and simmer, covered, for 10 minutes. Place the peaches, cut side down, in the sugar syrup. Poach, uncovered, for 5-8 minutes, turning over once with a slotted spoon. Cooking time may very depending on the ripeness of the peaches. They should feel slightly soft when pierced with the tip of a small knife, but still remain firm. Be careful not to overcook. Remove the peaches from syrup with the slotted spoon and place in a shallow dish. When cool enough to handle, pour the syrup over the peaches and refrigerate, covered, for several hours.

For the Blueberry Sauce:

Mix the blueberries, 1/2 cup of sugar, teaspoon of grated lemon peel, ground cinnamon, nutmeg, and 1/4 cup of water in a medium sized saucepan. Bring to a boil over moderate heat and cook, stirring often, for 8-10 minutes, or until sauce is thickened slightly. Sauce will continue to thicken as it cools. Sauce may be refrigerated, covered, for up to 2 weeks.

For the Lemon Cream:

Beat the cream cheese and 1/3 cup of sugar until blended. Add in the lemon peel and juice.

Before serving, remove peaches from syrup and spoon dollops of the lemon cream into the centers of each half. Spoon blueberry sauce over top and serve.

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