Recipes : Pesche alla Nonna : Food Network

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Pesche alla Nonna
Recipe courtesy Michael Chiarello

Ingredients
2 1/2 cups water
1 whole vanilla bean, split, or 1 teaspoon vanilla extract
Pinch salt
1/2 lemon, juiced
1 cup granulated sugar
6 small, ripe, but slightly firm peaches
1 pint raspberries
Superfine sugar, optional
Vanilla ice cream
6 amaretti cookies or small biscotti

Directions
Combine the water, vanilla bean, salt, lemon juice,
and sugar in a large saucepan. Bring to a simmer over moderate heat, stirring to
dissolve the sugar.

Peel the peaches with a vegetable peeler and leave whole. Add the peaches to the
simmering liquid, cover, and adjust the heat to maintain a gentle simmer. Poach
the peaches until they are barely tender when pierced with a knife, about 4
minutes; they will continue to cook as they cool. Remove them from the poaching
liquid with a slotted spoon; reserve the syrup. When they are cool, halve the
peaches and remove the pits.

Strain the syrup, let cool thoroughly, then pour it over the peach halves. Cover
and chill the peaches.

Put the raspberries in a blender with 1/2 cup of the syrup from the chilled
peaches. Blend until smooth, then strain through a fine-mesh sieve to remove the
seeds. Thin the raspberry sauce, if needed, with a little more syrup. Taste and
add a little superfine sugar if the sauce needs sweetening.

To serve, cut each peach half into 3 slices. Make a pool of the raspberry sauce on
6 dessert plates. Put a scoop of ice cream in the center. Surround with the peach
slices. Crumble an amaretti cookie over the top and serve.