Peaches and Raspberries in Ancho Syrup with Chile Threads |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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A fruity flavor and mellow heat make ancho chile poblano chile in its dried form a delicious and unusual addition to the sweetness of ripe peaches and raspberries. Ingredients:
1 pliable dried ancho chile* (less than 1/2 oz) |
3 cups water |
1/2 cup sugar |
1 1/2 cups fresh raspberries (6 oz) |
1/2 teaspoon fresh lemon juice |
2 firm-ripe large peaches (preferably freestone) |
Directions:
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.
2. When cool enough to handle, stem and seed chile, then carefully peel off skin in large pieces and reserve.
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.
4. Remove syrup from heat and cover pan with lid, then let steep, covered, 20 minutes.
5. While syrup is steeping, pat chile skin dry and cut skin into very fine threads with a sharp knife.
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.
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.
8. Cooks' notes: Syrup can be made 1 week ahead and chilled, covered. Bring to room temperature before using. Chile threads can be made 1 week ahead and kept in an airtight container at room temperature. *Available at Latino markets, many supermarkets, and .
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