|
|
|
|
 |
|
|
|
| General Category : Desserts |
|
| Food Group : Fruits |
|
|
|
|
Ingredients
|
|
• |
4 peaches |
|
|
• |
2 cups (500 g) caster (superfine) sugar |
|
|
• |
1 punnet (150 g) raspberries |
|
|
• |
1 tbsp (15 mL) lemon juice |
|
|
|
|
|
|
• |
To serve |
|
|
• |
Vanilla ice cream |
|
|
|
|
|
|
Preparation
|
|
Score a cross on the base of each peach. Put the sugar and 1 litre (4 cups) of water in a saucepan and bring to the boil over a high heat. Reduce the heat to low and add the peaches. Simmer for 5 to 10 minutes until the fruit is cooked (I prefer the peaches slightly firm). Remove the peaches from the syrup, allow to cool, then peel.
Increase the heat to high and reduce the syrup by half. Put the raspberries in a blender with 4 tablespoons of the syrup and the lemon juice and blend until smooth.
To serve, place a peach in each serving dish, add a scoop of vanilla ice cream and drizzle sauce over the top.
|
|
|
More Information
|
|
| Excerpted from Bill's Food by Bill Granger Copyright 2002 by Bill Granger. Excerpted, with permission by Whitecap Books. All rights reserved. No parts of this excerpt may be reproduced or reprinted without permission in writing from the publisher. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
