Feeling a
little parched and somewhat blue, I thought it would be a restorative and
cheerful thing to supplement the recent
entry concerning cuisine chez Jacqueline Kennedy Onassis with this recipe for Peches Cardinal.
It is meant to
serve 4 and to be paired with the Raspberry Sauce found in the earlier post (which should, of course be re-viewed in its
entirety and circulated to friends).
This is
dedicated to Elizabeth Jeffords of Bangalore, India and Jane Roberts, currently
of Denmark, Maine.
Stay cool – it’s
HOT here.
Peches Cardinal
8 ripe peaches
1 ½ cups sugar
Juice of ½ lemon
1 cinammon stick
2 tablespoons coarsely chopped pistachio nuts
Choose a pot
wide enough that all the peaches can be in
one layer and deep enough that they can be covered by liquid. Using the pot as a pattern, cut out a circle
of waxed paper the size of the inner circumference.
Arrange the
unpeeled peaches in the pot. Add the
sugar, lemon juice and cinnamon stick.
Pour in cold water to cover, then place the waxed paper disk over the
top and bring to a boil. Lower the heat,
cover the pot, and simmer 15 to 20 minutes until the peaches are soft enough to
be pierced easily with the point of a sharp knife.
Let the
peaches cool in the liquid.
When they are
cool, slip the skins off with the help of a small knife.
To serve, pour
some Raspberry Sauce (please click on link) into the bottom of a serving bowl
or a platter with a high rim. Arrange
the peaches on the sauce and dribble more over
the tops, then sprinkle with the pistachios.
Notes:
[1] All Jacqueline Kennedy photos taken during her March, 1962 visit to India.
[2] Peche Cardinal recipe from: Marta Sgubin, Cooking For Madam: Recipes and Reminiscences from the Home of
Jacqueline Kennedy Onassis. (New York, Scribner, 1998)
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