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.

Berry Cornbread Muffins

For me breakfast is the hardest meal of the day. For starters, I get up at 4:00 am and I just can’t eat that early, so I normally take something with me and eat it on my way to campus. My breakfasts usually consist of a Greek yogurt or a scone that I have baked.  This is also the only meal that I get jealous of people with out celiac disease, because they could eat just about anything they wanted for breakfast. We with celiac do not have the convince of stopping at Starbucks (which we have two on campus) to grab something quick to eat.

Making eggs, or pancakes in the morning is just not an option.  It would take too long, can’t really eat it on the go, and I would take the risk of making too much noise and waking up Bryan who gets to sleep in a few hours before he needs to head off to class. Stocking up on pre-made gluten-free items like bagels is also out of the question as we just can’t afford that. So I am on the hunt for new breakfast recipes that I can make on the weekends and have for the school week.

As I looked at the ingredients I had in the house: all-purpose flour blend, corn meal, frozen raspberries, various gluten-free flours, and an orange I thought why not try to make some cornbread muffins for breakfast. Thankfully it was a success! They are mighty delicious and you could use whatever berries you happen to have, fresh or frozen in this recipe. We tend to have a decent supply of frozen fruit on hand – they make tasty and healthy snacks and we love to make smoothies with then.

We are also cutting back on our sugar intake – so the amount in the recipe below is not a lot at all, however you can feel free to add 1/2 cup of sugar instead of the 1/4 the recipe calls for if you wish for a slightly sweeter muffin. I really wanted to taste the corn and berries in this, however I did sprinkle on a little bit of Wholesome Sweeteners Raw Cane Sugar from Malawi (love this stuff), for that “coffee shop” look to the muffins.

I think these muffins will be a very satisfying breakfast – they are filling but still fluffy and moist.

Berry Cornbread Muffins

1 Cup Gluten-Free All Purpose Flour

1/2 Cup Corn Flour

3/4 Cup Corn Meal

1/2 Teaspoon Xanthan Gum (only if your mix does not have it already)

1/4 Cup of Sugar (I use Wholesome Sweeteners Natural Cane Sugar from Malawi)

4 Teaspoons of Baking Powder (make sure it is gluten-free)

1/4 Teaspoon of Salt

Zest of one Orange (reserve some to sprinkle on top after removed from the oven) – You could also use lemon zest.

1/4 Cup Egg Beaters (Or 1 Large Egg)

1 Cup Soy Milk (Almond or other nut milk would work just fine)

1/4 Cup Canola Oil

1 Teaspoon Vanilla Extract (pure if possible)

1 Cup of Frozen or Fresh Berries (raspberries, blueberries, blackberries, etc.)


  1. Preheat oven to 400°
  2. In a large bowl, combine all of the dry ingredients, mix well.
  3. In a separate bowl, mix together all of the wet ingredients until well combined.
  4. Slowly add to dry ingredients and mix until just combined.
  5. Do not over mix the batter, as it will result in tough muffins.
  6. Gently fold in the berries.
  7. Line a 12 cup muffin tin with paper liners.
  8. Scoop the batter evenly into each paper lined muffin cup.
  9. Optional – Sprinkle the top of each muffin with a little bit of the Wholesome Sweeteners Raw Cane Sugar from Malawi.
  10. Bake for 18-20 minutes.
  11. Insert a toothpick into the center of the muffins, if it comes out clean or will little stuck to it, the muffins are done.
  12. Optional – Sprinkle with reserved zest
  13. Cool in the pan for five minutes before transferring to a wire rack.
  14. May be eaten warm with a little butter, honey, or agave  if you wish.


Adopt A Gluten Free Blogger – Heidi from Adventures of a Gluten Free Mom

This is my fist time participating in Adopt A Gluten Free Blogger, which was hosted by Sea of Book Of Yum .  I’ve seen other gluten-free bloggers posting about Adopt A Gluten Free Blogger each month, but never really knew what it was.  However, this month I got really excited about it because I had been adopted!! Shirley from Gluten Free Easily adopted me – I was so excited (I’m a dork I know), but this was my first adoption. Seeing as I was adopted, I decided I needed to adopt someone too so I picked Heidi from Adventures of a Gluten Free Mom. I absolutely adore and admire Heidi and hope to meet her in person someday.  She has been a fantastic help, resource and encouragement to me in my own journey of being Gluten-Free.  Every time I have tried her recipes I have never been disappointed.  I can e-mail her anytime to ask silly questions – like today I had to ask her if I needed to add xanthan gum or not to the recipe and then realized that the all purpose flour mixture I was using already had it in there -duh, Jenny!  Heidi is always willing to help, share ideas and make suggestions.

I think I found Heidi’s blog about a year a go and instantly fell in love with her blog and recipes and I continually go to her blog for ideas.  For my fist time participating I really wanted to look at all of her recipes and try something new.  I was so torn by several of her recipes, especially her new Allergy Free Pasta Dough, but instead I decided on a soup and a dessert.  It is getting a bit chilly here and fall is here in full force.  The leaves are starting to change color, pumpkins and apples are in abundance and it is time to take out the sweaters, scarves and start having fires at night.  I truly love this time of year and I love the food that goes along with it.

Soups have always been big in my family.  My dad is a hunter and carpenter so he was always outside either working or trying to hunt for our dinners.  (I just want to clarify my dad and other family members do not hunt for sport, it was a means of survival). During this time of year he would come home from work or hunting and my mom would have a huge got of soup or stew going. Even my first cooking memory is learning to make chicken soup with my grandmother. So I decided to choose one of Heidi’s soups and the recipe that I kept going back to is her Sausage and Bean Ragout and the only two substitution I made to the recipe was I left out the onions because Bryan is allergic to them and I used a different gluten-free pasta.  And I have to be honest, I was so caught up in football that I read the recipe wrong and instead of adding one cup of the gluten-free pasta I added the whole bag of it! Whoops – so I just added a bit more chicken stock, basil and some garlic powder and it tasted great (it tasted the same as it tasted before my whole mess up).  This soup is fantastic!! Bryan loved it and we now have plenty of left overs – enough to share with our neighbors! I’ll defiantly be making this again.

The very tasty finished product

Ground beef and hot sausage

Ground beef and hot sausage, browned

Next, add the garlic – and lots of it!

Add the broth, tomatoes, beans and basil

Simmer (and sneak a taste or two, it’s so good)

Add the 1 CUP of pasta not 1 BAG of pasta😉

Next up, lots of fresh baby spinach leaves

Wilt the spinach and serve!

The second recipe I decided to make was Heidi’s Old Fashioned Raspberry Bars– Bryan loves raspberries so when I saw this recipe I knew automatically that these had to be made.  This recipe is extremely easy and super yummy.  However I wish I had some home-made raspberry preserves to use, but instead I had store-bought.  It still tasted great…Heidi also suggested using other fruit preserves such as apricot or marmalade.  I think next time I might try maybe strawberry preserve but again, these will be made again.  These bars are super yummy

Half of the crumb mixture pressed into the bottom of the pan

Add the raspberry preserves

Add the second half on top, press lightly and bake

Thanks to Heidi for all sharing all of her wonderful recipes, stories, knowledge and wisdom to all of us – you truly are an inspiration! .  If you haven’t checked out her blog yet, you really should, she is a wonderful lady and as I like to call her Wonder Woman!  Check out some other Adopt a Gluten Free Blogger posts at Book Of Yum.