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Peaches and Raspberries in Almond Syrup

Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 8

When fruit is macerated in syrup, they flavor each other and the syrup takes on the color of the fruit. Here, the syrup becomes a lovely pale rose. Serve the peaches and raspberries on their own or spooned over waffles. 


  • 2 cups water 
  • 1 cup sugar 
  • 2 tsp. almond extract 
  • 4 peaches 
  • 4 cups raspberries 
  • 1/4 cup slivered blanched almonds, toasted 

For the raspberry whipped cream (optional): 

  • 1 cup heavy cream 
  • 2 Tbs. seedless raspberry preserves 
  • 2 tsp. framboise 


In a saucepan over medium-high heat, bring the water and sugar to a boil, stirring to dissolve the sugar. Cook until a thin syrup forms, about 5 minutes. Remove from the heat, stir in the almond extract and set aside.

Bring a saucepan of water to a boil over high heat. Using a small, sharp knife, cut a shallow X in the blossom end of each peach. Immerse the peaches in the boiling water for 30 seconds. Lift out with a slotted spoon and let cool. Starting at the X, slip off the skins with your fingers or the knife. Cut each peach in half and remove the pit.

Place the peach halves in a large bowl. Add the raspberries. Pour the warm almond syrup over the fruit and let stand, turning gently several times, until the fruit is flavored with the syrup and the syrup is rosy red, about 3 hours. The fruit can be prepared up to 2 days ahead, covered and refrigerated; bring to room temperature before serving.

Meanwhile, make the raspberry whipped cream: To make the whipped cream by hand, in a large bowl, combine the cream, raspberry preserves and framboise. Using a balloon whisk, beat until soft peaks form.

To make the whipped cream with an electric mixer: In a large bowl, combine the cream, raspberry preserves and framboise. Using a stand mixer fitted with the whisk attachment or using a hand mixer, beat on medium-high speed until soft peaks form.

Use the whipped cream immediately, or cover and refrigerate for up to 3 hours.

Spoon the fruit into individual bowls. Add a little of the syrup and top with the toasted almonds, dividing them evenly. Place a dollop of raspberry whipped cream on each serving. Serve immediately. Serves 4 to 8.

Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).