A fruity flavor and mellow heat make ancho chile — poblano chile in its dried form — a delicious and unusual addition to the sweetness of ripe peaches and raspberries.
• Syrup can be made 1 week ahead and chilled, covered. Bring to room temperature before using. • Chile threads can be made 1 week ahead and kept in an airtight container at room temperature. *Available at Latino markets, many supermarkets, and kitchenmarket.com.
Recipe information
Total Time
1 1/4 hr
Yield
Makes 4 dessert servings
Ingredients
Preparation
Step 1
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.
Step 2
When cool enough to handle, stem and seed chile, then carefully peel off skin in large pieces and reserve.
Step 3
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.
Step 4
Remove syrup from heat and cover pan with lid, then let steep, covered, 20 minutes.
Step 5
While syrup is steeping, pat chile skin dry and cut skin into very fine threads with a sharp knife.
Step 6
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.
Step 7
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.
Recipe notes
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