Peaches With Raspberry Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Anything, Can, Cook, You | 4 | Servings | ||
INGREDIENTS
| 4 | Ripe peaches | |
| 225 | g | Raspberries |
| 1 | ds | Kirsch or framboise |
| 1 | Squeeze lemon juice | |
| 1 | T | Icing sugar, plus extra for |
| dusting about | ||
| 4 | Mint sprigs, to decorate |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 60
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 234.1mg
Carbohydrates: 14.2g
Fiber: 4.8g
Sugar: 9.1g
Protein: 1.4g