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🍰 Gentle Peaches in Vanilla-Lime Syrup
148 kcal · 30 min · 4 servings
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Ingredients
- 1 vanilla pod
- 1 organic lime
- 4 tbsp agave syrup
- 200 ml apple juice
- 600 g ripe firm peaches (4 ripe firm peaches)
- 250 g raspberries
- 150 g vanilla yogurt
Instructions
- 1. Carefully split the vanilla pod lengthwise.
- 2. Scrape out the tiny vanilla seeds from the pod.
- 3. Rinse the lime under hot water.
- 4. Dry the lime with a cloth.
- 5. Peel the thin green zest of the lime using a vegetable peeler.
- 6. Cut the lime in half.
- 7. Squeeze the juice out of the lime.
- 8. Place the lime juice and lime zest into a pot.
- 9. Add the vanilla seeds to the pot.
- 10. Pour the agave syrup into the pot.
- 11. Pour 300 milliliters of water into the pot.
- 12. Add the apple juice to the pot.
- 13. Bring the liquid in the pot to a boil.
- 14. Wash the peaches thoroughly.
- 15. Make small cross-shaped cuts at the stem ends.
- 16. Get a slotted spoon ready.
- 17. Gently place the peaches into the boiling liquid.
- 18. Reduce the heat to a low setting.
- 19. Let the peaches cook gently for 8 to 10 minutes.
- 20. Remove the peaches from the pot using the slotted spoon.
- 21. Let the peaches cool down for a short while.
- 22. Peel the skin off the peaches.
- 23. Halve the peeled peaches.
- 24. Remove the pits from the peach halves.
- 25. Let the peach halves cool down completely.
- 26. Set the heat to a medium level.
- 27. Let the remaining liquid in the pot reduce for 10 to 12 minutes.
- 28. Let the syrup cool down as well.
- 29. Take 200 grams of raspberries.
- 30. Place the raspberries into a bowl.
- 31. Pour 4 tablespoons of the cooled peach syrup over the raspberries.
- 32. Puree the mixture finely with a hand blender.
- 33. Strain the puree through a fine sieve.
- 34. Place the peach halves on the plates.
- 35. Pour the raspberry puree over the peaches.
- 36. Distribute the remaining fresh raspberries on top.
- 37. Serve the vanilla yogurt as a side.
Nutrition per serving
- kcal: 148
- Protein: 3 g · Fett/Fat: 1 g · Carbs: 30 g