Cooking For Madam 2 (Jacqueline Kennedy Onassis Summer Recipes)

         

        Feeling alittle parched and somewhat blue, I thought it would be a restorative andcheerful thing to supplement the recententry concerning cuisine chez Jacqueline Kennedy Onassis with this recipe for Peches Cardinal.

        It is meant toserve 4 and to be paired with the Raspberry Sauce found in the earlier post  (which should, of course be re-viewed in itsentirety and circulated to friends).  

        This isdedicated to Elizabeth Jeffords of Bangalore, India and Jane Roberts, currentlyof Denmark, Maine.

        Stay cool – it’sHOT 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 potwide enough that all the  peaches can be inone layer and deep enough that they can be covered by liquid.  Using the pot as a pattern, cut out a circleof waxed paper the size of the inner circumference.

        Arrange theunpeeled peaches in the pot.  Add thesugar, lemon juice and cinnamon stick. Pour in cold water to cover, then place the waxed paper disk over thetop and bring to a boil.  Lower the heat,cover the pot, and simmer 15 to 20 minutes until the peaches are soft enough tobe pierced easily with the point of a sharp knife.

        Let thepeaches cool in the liquid.

        When they arecool, slip the skins off with the help of a small knife.

        To serve, poursome Raspberry Sauce (please click on link) into the bottom of a serving bowlor a platter with a high rim.  Arrangethe peaches on the sauce and dribble more over the tops, then sprinkle with the pistachios.

        Serve at roomtemperature with the rest of the Raspberry Sauce in a bowl passed at the table.

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 ofJacqueline Kennedy Onassis. (New York, Scribner, 1998)