Peaches with raspberry coulis

Peaches with raspberry coulis

By
From
100 Best Cakes and Desserts
Serves
6-8
Photographer
Mark Roper

When the peaches are perfectly ripe, this fruity dessert tastes absolutely beautiful. It is best served at room temperature, but should be refrigerated if you are not serving it within 30 minutes.

Ingredients

Quantity Ingredient
250g raspberries
1 tablespoon caster sugar
2 oranges, juiced
1/2 lemon, juiced
130g blueberries
4 ripe peaches
2 tablespoons drambuie, brandy, kirsch or cointreau, (optional)

Method

  1. In a food processor, blend the raspberries, sugar, orange and lemon juice to a purée. Pass the purée through a fine strainer into a serving bowl.
  2. Gently stir the blueberries into the raspberry sauce.
  3. Halve and stone the peaches and cut them into segments about 2 cm thick, adding them to the raspberry mixture as you slice them.
  4. Stir in the Drambuie, if using, just before serving.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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