Peaches And Raspberries In Ancho Syrup With Chile Threads Recipes

PEACHES AND RASPBERRIES IN ANCHO SYRUP WITH CHILE THREADS

Steps:

• 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.
• When cool enough to handle, stem and seed chile, then carefully peel off skin in large pieces and reserve.
• 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.
• Remove syrup from heat and cover pan with lid, then let steep, covered, 20 minutes.
• While syrup is steeping, pat chile skin dry and cut skin into very fine threads with a sharp knife.
• 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.
• 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.

BERRY CHILE SAUCE

Steps:

• Combine the raspberries, sugar, raspberry jam, chile powder, and lime juice in a pot over medium heat and let simmer gently until thick and syrupy. Remove from heat and let cool.
• Cook's Note: Mango and chile are a classic combination. The sweet works beautifully with the heat. In cities where there are large Latino populations, it's common to see fruit carts selling chopped up mangos in plastic bags sprinkled with chile powder.