Peaches with Raspberry Sauce
- 4 Ripe peaches
- 225 g Raspberries
- 1 ds Kirsch or framboise
- 1 Squeeze lemon juice
- 1 tb Icing sugar; plus extra for
- ; dusting , about
- 4 lg Mint sprigs; to decorate
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
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
