Poached peach with fresh raspberries
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Sugar |
| 750 | millilitres | Water |
| 1 | Lemon; (juice) | |
| 1 | Vanilla Pod; (optional) | |
| 4 | Ripe Peaches | |
| 150 | millilitres | Sweet Wine |
| 200 | millilitres | Red Wine |
| 100 | grams | Caster Sugar |
| ½ | Lemon | |
| 1 | Vanilla Pod | |
| 400 | grams | Fresh Raspberries |
| 10 | Mint Leaves | |
| Splash of Champagne / Sparkling Wine | ||
Directions
PEACHES
SOUP
Poaching the Peach
1. Bring to the boil the water and the sugar. Add the lemon and vanilla pod.
2. Turn down to a simmer and add the peaches, making sure they are completely covered in the liquid.
3. Poach for 3 - 4 minutes. The skins should be removed with ease. Once they are peeled allow to cool down in the liquid.
Soup
4. Bring to the boil the sweet wine, red wine, sugar, lemon and vanilla pod. Add the raspberries and refrigerate until completely cold. Add the mint leaves.
Assembling the dish
5. Place the peach in the centre of a deep sided bowl.
6. Pour over the iced soup of raspberries. Garnish with a sprig of mint and a splash of Champagne.
Converted by MC_Buster.
NOTES : Chef:Aaron Patterson
Converted by MM_Buster v2.0l.