Feeling a little parched and somewhat blue, I thought it would be a restorative and cheerful thing to supplement the recent entry concerning cuisine chez Jacqueline Kennedy Onassis with this recipe for Peches Cardinal.
It is meant to serve 4 and to be paired with the Raspberry Sauce found in the earlier post (which should, of course be re-viewed in its entirety and circulated to friends).
This is dedicated to Elizabeth Jeffords of Bangalore, India and Jane Roberts, currently of Denmark, Maine.
Stay cool – it’s HOT here.
8 ripe peaches
1 ½ cups sugar
Juice of ½ lemon
1 cinammon stick
2 tablespoons coarsely chopped pistachio nuts
Choose a pot wide enough that all the peaches can be in one layer and deep enough that they can be covered by liquid. Using the pot as a pattern, cut out a circle of waxed paper the size of the inner circumference.
Arrange the unpeeled peaches in the pot. Add the sugar, lemon juice and cinnamon stick. Pour in cold water to cover, then place the waxed paper disk over the top and bring to a boil. Lower the heat, cover the pot, and simmer 15 to 20 minutes until the peaches are soft enough to be pierced easily with the point of a sharp knife.
Let the peaches cool in the liquid.
When they are cool, slip the skins off with the help of a small knife.
To serve, pour some Raspberry Sauce (please click on link) into the bottom of a serving bowl or a platter with a high rim. Arrange the peaches on the sauce and dribble more over the tops, then sprinkle with the pistachios.
Serve at room temperature with the rest of the Raspberry Sauce in a bowl passed at the table.
 All Jacqueline Kennedy photos taken during her March, 1962 visit to India.
 Peche Cardinal recipe from: Marta Sgubin, Cooking For Madam: Recipes and Reminiscences from the Home of Jacqueline Kennedy Onassis. (New York, Scribner, 1998)