Peaches and raspberries
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Peaches | |
| 1 | Punnet Raspberries | |
| 225 | millilitres | Water |
| 225 | millilitres | White Wine |
| 75 | grams | Sugar |
| 2 | Sprigs Thyme | |
| 2 | Measures Raspberry Liquor or Cordial | |
Directions
1. Place peaches in a large pan - large enough to take 4 peaches lying flat. Cover with water, wine, sugar and thyme. Bring gently to simmer.
2. Cook for approximately 20 minutes or until the peaches are cooked. Add liquor and fresh raspberries and allow to cool.
3. Chill and serve with ice cream or clotted cream Converted by MC_Buster.
NOTES : Chef:Paul Heathcote
Converted by MM_Buster v2.0l.