Peaches with raspberry sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Ripe peaches | |
| 225 | grams | Raspberries |
| 1 | dash | Kirsch or framboise |
| 1 | Squeeze lemon juice | |
| 1 | tablespoon | Icing sugar; plus extra for |
| ; dusting , about | ||
| 4 | larges | Mint sprigs; to decorate |
Directions
1 Place the peaches in a heatproof bowl and pour over enough boiling water to cover. Leave for a minute or two.
2 Place the raspberries in a processor with the Kirsch or framboise. Add the lemon juice and icing sugar, to taste. Whizz to a puree and adjust the taste if necessary. Pour some of the sauce into a Martini glass.
3 Carefully remove the peaches from the boiling water and peel away the skin - they should come off easily.
4 Place one peach in the glass and decorate with a large mint sprig as a stem. Dust with icing sugar and serve at once.
TIP BOX For a more smoother texture, pass the raspberry puree through a fine sieve to remove the seeds. Converted by MC_Buster.
Recipe by: Anything You Can Cook Converted by MM_Buster v2.0l.
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