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The Washington Post

Raspberry and Peach Sauce

Raspberry and Peach Sauce 1.500

James M. Thresher for The Washington Post; tableware from Crate and Barrel

Aug 4, 2010

The popular combination of summer-ripe raspberries and peaches produces a bright red sauce that looks gorgeous poured over peach ice cream. Raspberry, strawberry, vanilla or a combination of ice cream flavors are other good choices. This sauce can also be poured over fresh fruit, with or without the ice cream.

Make Ahead: The sauce can be covered and refrigerated for up to 2 days.


Servings: 1.5 cups
Ingredients
  • 2 cups (8 ounces) fresh raspberries
  • 2 peaches (about 8 ounces), peeled, pitted and cut into pieces
  • 2 tablespoons sugar, or more as needed
  • 2 tablespoons seedless raspberry jam

Directions

Use the back of a spoon to press the raspberries through a strainer and into a bowl to remove the seeds (or use a food mill). You will have about 1/2 cup of raspberry puree.

Combine the peach pieces, sugar and jam in a food processor; puree until smooth.

Stir the peach puree into the raspberry puree. Taste, and add sugar as needed.

Transfer to a container, cover and refrigerate to chill thoroughly before serving.

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Recipe Source

From cookbook author Elinor Klivans.

Tested by Mike Cutler.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per tablespoon: 15


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 0mg 0%

Total Carbohydrates: 4g 1%

Dietary Fiber: 0g 0%

Sugar: 3g

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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