Poached Peaches with Raspberry Sauce

Serves 4

Ingredients

• 1 cup water
• ½ cup Trop 50 orange juice
• 1 cup red wine (Cabernet, Pinot Noir, Shiraz)
• ¼ cup granulated sugar substitute
• 1 stick cinnamon
• 4 peaches, ripe but still firm
• ½ pint fresh raspberries
• 3 tbsp granulated sugar substitute
• ½ lime, juiced

Preparation

1. Bring the water, orange juice, wine, ¼ cup sugar substitute and cinnamon stick to a boil. Let simmer for 3-5 minutes to cook off the alcohol.
2. Using a vegetable peeler, peal the peaches. Cut each peach in half and remove the stone. (If you can’t do this step easily, leave whole, then cut in half after cooking.)
3. Add the peaches to the hot liquid and simmer for about 15 minutes for halves or 25 minutes for whole peaches. Let the fruit cool in the poaching liquid. When cool, remove from liquid.
4. Return liquid to high heat and reduce by half.
5. If using whole peaches, cut in half and remove stones. Pour 2-3 tbsp of the reduced liquid over the peaches. (You can stop here and just serve the peaches garnished with some toasted almonds.)
6. For the raspberry sauce, puree the berries and put through a sieve to remove seeds. Add 3 tbsp granulated sugar substitute and lime juice. Heat the mixture over medium heat for 2-3 minutes.
7. Spoon the raspberry sauce over the peach halves. (You can also add a dollop of cream to the plate and garnish with toasted almonds and a meringue wafer.)

Nutrition Information per Serving

• 20 g Net carbohydrate

Source: Ward Alper, the Decadent Diabetic

Photo credit: yummly

In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.