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.