Peaches With Raspberry Sauce Recipe
Servings: 4
Ingredients
- 4 x Ripe peaches
- 225 gm Raspberries
- 1 dsh Kirsch or possibly framboise
- 1 x Squeeze lemon juice
- 1 Tbsp. Icing sugar, plus extra for dusting , about
- 4 lrg Mint sprigs, to decorate
Directions
- 1 Place the peaches in a heatproof bowl and pour over sufficient boiling water to cover. Leave for a minute or possibly two.
- 2 Place the raspberries in a processor with the Kirsch or possibly framboise. Add in 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.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 4 servings | |
| Calories 100 | |
| Calories from Fat 7 | 7% |
| Total Fat 0.85g | 1% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 362mg | 10% |
| Total Carbs 23.42g | 6% |
| Dietary Fiber 5.7g | 19% |
| Sugars 15.45g | 10% |
| Protein 2.26g | 4% |
