Poached Peaches with Raspberry Sauce and Pecan Tuile Cookie


Each term of school I take either one or two culinary labs. This term I took a culinary lab called Designing Healthy Desserts. This course is broken up in to six groups with three students each. Each group chooses a dietary restriction from the following list: Gluten-Free/Celiac, Strict Diabetic, Pre-Diabetic/Celiac, Vegan, Vegetarian-Lacto, and Lactose Intolerant. I was asked to not be in the Gluten-Free/Celiac group because lets face that it would have been rather easy to do seeing as I live it on a daily basis so we created the Pre-Diabetic/Celiac group instead. Each class we were assigned a subject matter and had to create a dish with five components (main item, two sauces, crunch factor, and garnish). We were asked to use or create recipes that did not meet our dietary restrictions and then recreate them so they would meet our guidelines.

My group consisted of two other members, Lauren (who is AMAZING and her father is diabetic), and Peter (again he is AMAZING, and also has Celiac!). I loved working with the two of them. Probably the best group I have worked with since being in school. We all were on the same page and just had so much fun, wish we could have all the same labs for the rest of our time here (which is only a year!!!).

Below is one of my favorite recipes that we created. It is a poached peach recipe in a delicious raspberry sauce and served with a pecan tuile cookie. Seeing as our group had to incorporate not only gluten-free components but also had to be suitable for a pre-diabetic so we came up with a flour blend that worked very well in the cookie recipe we found, and instead of sugar we used xylitol. We didn’t want to use splenda in any of our creations so we used mostly xylitol and frutose which worked out very well for what we were trying to achieve.

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~Poached Peaches with Raspberry Sauce!

Adapted from “Poached Peaches with Raspberries.” Poached Peaches with Raspberries. Yummly, n.d. Web. 29 Mar. 2013.

These peaches are poached in a flavorful blend of white wine and spices, which is then reduced to a sauce.  The sugar is substituted with xylitol, making it a low sugar dessert.

Yield: 8 servings                                                                      Serving Size: 5 ounces

Ingredients:                                                                             U.S. Standard

  • Water                                                                                       1 1/3 cup
  • Xylitol                                                                                     7/8 cup
  • White wine                                                                               ½ cup
  • Salt                                                                                           1/6 teaspoon
  • Cinnamon stick                                                                        1 each
  • Lemon zest                                                                              1 lemon
  • Peppercorns                                                                             1/8 teaspoon
  • Peaches                                                                                    4 peaches
  • Raspberries                                                                              4 ounces
  • Mint leaf                                                                                  8 each

Method of Preparation

  1. Put all of the ingredients except the peaches and raspberries into a large pot.
  2. Halve the peaches and remove the pit.
  3. Add the peaches and bring the pot to a boil.
  4. Cover the pot with parchment paper and reduce the heat to a simmer.  Cook the peaches in poaching liquid for 7-10 minutes (time depends on the ripeness of the peaches.)
  5. Take the peaches out of the cooking liquid.
  6. Add half of the raspberries to the cooked peaches.
  7. Add the remaining raspberries to the pot and bring it back to a boil.  Reduce the cooking liquid to about half.
  8. Strain the poaching liquid.
  9. Pour the poaching liquid over the peaches and raspberries. 

~Pecan Tuile Cookies~

Adapted from “Pleasant House.” Pecan-Bacon Lace Cookies. Pleasant House, n.d. Web. 29 Mar. 2013.

These cookies can be used to add a crunch to a dessert that might otherwise be lacking.  They are made with xylitol, making them suitable for diabetics.

Yield: 8 servings                                                                              Serving Size: ½ ounce

Ingredients:                                                                                       U.S. Standard

  • Unsalted butter                                                                                    2 tablespoons
  • Milk, 2%                                                                                              1 tablespoon
  • Bourbon                                                                                               ½ tablespoon
  • Pecans, very finely ground                                                                  3/8 cup
  • Brown rice flour                                                                                   1 teaspoon
  • Potato starch                                                                                        1 teaspoon
  • Tapioca starch                                                                                     1 teaspoon
  • Xylitol                                                                                                 ¼ cup

Method of Preparation

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Line a sheet pan with parchment paper or a silpat.  In a saucepan, combine the butter, milk, and bourbon over low heat.  In a small bowl, combine the ground pecans, flour, and Xylitol.  Once the butter is melted, add in the dry ingredients all at once.  Cook until gently bubbling.  Remove saucepan from heat but keep warm
  3. Drop small spoonfuls of the batter onto the lined sheet pan, leaving at least two inches between each cookie as cookies will spread.  Bake for 5-7 minutes or until golden brown.  Remove cookies from oven and cool on sheet pan slightly until cookies can be lifted off the pan and hold their shape but are malleable.  Cook cookies on a cookie rack, or mold into desired shape and cool until set.

Five Star Marinade (Review & Giveaway)

We love to grill – chicken, steak, burgers, and especially vegetables.  Depending on what we are grilling we use different seasonings, sauces, and marinades – it usually is something spicy.  About a month ago Burt – the creator of Five Star Meat Marinade asked if I would like to try his gluten-free and diabetic friendly marinade, of course I said yes!

Bryan’s dad has diabetes so lately I have been trying to find things that are suitable for him.  When Burt shared the information about the marinade with me saying that it was “All natural, NO MSG, NO Sugar, NO Preservatives, NO Oils or Fats”, I thought this would be a great marinade for him to try.  Sadly we don’t get to see him much but I figured his birthday is coming up so I’m going to put together a little goodie bag for him.  I’m also going to start experimenting with some refined sugar-free baking for him also and hopefully send Bryan down with some diabetic friendly baked goods.

Back to the marinade🙂

Here is a little bit of history from Five Star Marinade’s website:

While growing up,  holidays were special for many reasons. Getting together with family, good food and lots of laughter. Most meals were potluck,  making it easier on those hosting the event. We always had the traditional turkey or ham as a main course, but my Grandmother would provide another meat with her marinade. Everyone loved the flavor so much that often the family dinners would break tradition serving only her meat dish.  Little did Grandma know that her marinade was a healthy substitute for sugar or molasses based barbeque sauce.

Grandma is gone now but I have taken the recipe and bottled this great taste for everyone wishing great flavor without the worry of calories, preservatives or fat. The marinade is easy to use and is excellent for barbeque, broiling or baking making it enjoyable all year no matter the weather.

My marinade is just the thing for those on restricted diets such as those on low sodium, sugar free, gluten free or Diabetics.

Last week I decided to marinade some chicken breast over night (per Burt’s instructions) and grill them up and served them with some spicy broccoli and a  side salad.  Oh man is this marinade delicious!! It has a bit of a peppery kick to it, which I loved and a great flavor.  I made an extra piece of chicken so I could slice it up and have it atop a salad the next day for lunch. I think next weekend I’ll be marinading (only 30 minutes) and grilling up some portabella mushrooms.

The marinade is simple – yet extremely delicious!  Five Star Marinade Ingredients: Vinegar*, Salt, Spices, Paprika, Garlic *Red Wine Vinegar (not distilled white) so this marinade is also corn-free (for those of you who have corn allergies, this is perfect for you)!

Thank you Burt for making such a delicious, gluten-free and diabetic friendly marinade! And thank you very much for giving me the opportunity to sample your delicious creation (your grandmother would be so proud of you!)

Who would like to try a bottle of this delicious, gluten-free, sugar-free all-purpose marinade?  One lucky winner with have a chance to win a bottle – please leave a comment for EACH entry!

1) Like Five Star Marinade on Facebook

2) Follow Five Star Marinade on Twitter (@GFMarinade)

3) Like Creative Cooking Gluten Free on Facebook

4) Follow Creative Cooking Gluten Free on Twitter (@Creatively_GF)

5) Leave a comment below saying what you would like to try this on.

One winner will be chosen using random.org on Tuesday June 26th, 2011.  The lucky winner will have 48 hours to respond after they receive my e-mail.  If a winner does not respond in the allotted time, a new winner will be chosen.  This contest is open to US residents only – the prize will be shipped directly from Five Star Marinade.  Good luck to all who enter!