This is a modern peach Melba: softer, less composed, easy to prepare and just as good to eat.
Low-fat frozen yogurt takes the place of high-calorie ice cream. Raspberries remain whole instead of being turned into sauce, while the peaches are pureed, then enlivened with a few spoonfuls of orange-flavored liqueur.
For a nonalcoholic peach sauce, substitute 1 teaspoon of almond extract for the liqueur.
Make Ahead: The sauce can be made and refrigerated several days in advance.
- 6 (about 2 pounds) peaches (preferably freestone), peeled, pitted and cut into quarters; see NOTE
- 1/4 cup light or dark light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/8 teaspoon salt
- 1/2 cup water
- 2 tablespoons or 3 orange-flavored liqueur, such as Grand Marnier
- 3 cups low-fat vanilla frozen yogurt
- 1/2 pint raspberries
Preheat the oven to 350 degrees. Have ready a shallow baking dish (about 8 by 11 inches).
Arrange the peach quarters with cut sides up in a single layer in the baking dish, then scatter the sugar, cinnamon, nutmeg and salt over them. Add the water to the dish, then cover tightly with aluminum foil. Bake for 30 minutes, then remove the foil and return the dish to the oven. Bake for about 10 minutes or until the liquid in the dish has reduced to a syrup.
Let cool for 10 to 15 minutes, then transfer the peaches and syrup to a blender and process until smooth. Add 2 tablespoons of the liqueur and blend to incorporate. Taste and add the remaining tablespoon of liqueur as needed.
The sauce can be served warm or refrigerated until ready to use. Bring to room temperature before serving.
Divide the frozen yogurt equally among individual serving bowls. Top each with about 1/4 cup of the sauce and divide the raspberries evenly among the portions. Serve immediately.
NOTE: To peel the peaches, start with ripe fruit. Bring a large pot of water to a boil. Add the whole peaches and parboil for 30 to 60 seconds. Remove from the water, rinse with cold water and peel away the skins.
From columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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