Peaches with raspberry sauce

Yield: 4 servings

Measure Ingredient
4 \N Ripe peaches
225 grams Raspberries
1 dash Kirsch or framboise
1 \N Squeeze lemon juice
1 tablespoon Icing sugar; plus extra for
\N \N ; dusting , about
4 larges 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 Converted by MM_Buster v2.0l.

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