Peaches in Raspberry Sauce

Peaches in Raspberry Sauce

In April of 1987, I was engaged to Jeff; our wedding date was June 28. I was also in my fourth year of Nursing at the University of Toronto and had packed on about 10 pounds. It had actually got to the point where, when I got ready for singing engagement, Jeff had trouble zipping me into my dress. That same year, the TV show, Dallas, was at the height of its popularity and Victoria Principle was one of the most popular and beautiful women in the world.

She had just authored the book, The Diet Principle, her tried and true diets to lose weight quickly and easily and in a healthy way. I purchased the book, as soon as it was available in Canada, and went to work! I lost 10 pounds in a month and was addicted to her recipes. To this day, I still use many of her “diet principles,” and many many of her wonderful recipes. This recipe for peaches in raspberry sauce is one of our favorites. I usually make extra, so that it can be enjoyed for a couple of days afterward.


  • 6 cups of water
  • 1/2 cup of sugar
  • 8 peaches, NOT TOO RIPE, peeled, cut in half and pitted
  • 2 tablespoons of vanilla
  • 2 packages of frozen raspberries, thawed and drained
  • 1 tablespoon of sugar (add a little more to taste or use a packet of monk fruit or Truvia)
  • 1 tablespoon of kirsch ( I used creme de cassis)
  • fresh mint leaves and fresh raspberries for garnish


  1. Bring the water and sugar to a boil in a pot over medium heat. Add the peaches and vanilla and simmer for about 15 minutes. Test the peaches to see if you can pierce them with a knife, but don’t let them get too soft. When done, remove to a platter and refrigerate.
  2. In the food processor or blender, mix the raspberries, sugar, and kirsch to a fine purée. Refrigerate.
  3. When the sauce is chilled, you can use it as it is, or for a finer consistency, you can pour it through a strainer, pressing with a spoon.
  4. When you’re ready to serve, pour the sauce in the bottom of each dessert plate, place peach on top and garnish with mint leaves and raspberries.

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Lesley Wolman

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