Yield: 4 servings
|4 \N||Ripe peaches|
|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.