Peaches and Raspberries in Ancho Syrup with Chile Threads
A sophisticated dessert combining fresh peaches and raspberries in a spicy-sweet ancho chile syrup, garnished with delicate threads of chile skin. The natural sweetness of the fruit perfectly balances the subtle heat of the ancho chile.
Ingredients
- •1 whole pliable dried ancho chile
- •3 cups water
- •½ cup sugar
- •1½ cups fresh raspberries
- •½ teaspoon fresh lemon juice
- •2 whole firm-ripe large peaches
Cooking Instructions
- 1.
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.
20 min
- 2.
When cool enough to handle, stem and seed chile, then carefully peel off skin in large pieces and reserve.
5 min
- 3.
Transfer chile pulp to cleaned saucepan and add sugar, 1/2 cup raspberries, a pinch of salt, and remaining cup water. Bring to a boil over moderate heat, stirring until sugar is dissolved.
10 min
- 4.
Remove syrup from heat and cover pan with lid, then let steep, covered, 20 minutes.
20 min
- 5.
While syrup is steeping, pat chile skin dry and cut skin into very fine threads with a sharp knife.
10 min
- 6.
Pour syrup through a fine-mesh sieve into a bowl, pressing gently on solids (do not push solids through), then discard solids. Stir lemon juice into syrup.
5 min
- 7.
Halve peaches lengthwise, pit, and cut lengthwise into 1/4-inch-thick slices. Divide, along with remaining cup raspberries, among 4 shallow bowls and spoon syrup over fruit. Sprinkle with some chile threads.
10 min
