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Popovers presented by Red Rose Inn
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Ingredients:
5 large ripe peaches
3 large fresh sprigs of rosemary
Juice of 1 lemon
¼ cup sugar
¼ tsp cinnamon
½ pint strawberries hulled
Peel four peaches, cut into chunks, and place in stockpot. Tie rosemary in cheesecloth; add to peaches with lemon juice, sugar, cinnamon and 3 cups water; bring to boil. Reduce heat to medium low; simmer until peaches are tender, about 20 minutes. Discard rosemary. Puree strawberries in food processor until liquid. Pass through a fine strainer twice; discard pulp and seeds. Set aside.
Strain peaches, reserve liquid, and puree pulp until smooth. Add half the liquid to peach puree; process. Transfer peach puree to a large bowl. Stir in remaining liquid and place in an ice-water bath, stirring occasionally, until cold, about 20 minutes. Remove from ice water; whisk in strawberry puree. Peel remaining peach and slice for garnish. Serves 8
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Red Rose Inn
Bardstown, Kentucky
1820 Victorian home on the Historic Register. Convenient location. Comfortable, Home-like atmosphere. Outstanding breakfast.
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Click here for pictures and information about the inn.
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More Red Rose Inn Recipes:
Fresh Apple Coffee Cake
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