Ingredients:
• Purée the raspberries and icing sugar together in a blender or food processor. Pass through a sieve
and discard the seeds.
• Stir the sugar, vanilla pod and 600ml/1pt water in a pan over a low heat until the sugar has
completely dissolved.
• Bring the sugar syrup to the boil, and add the peaches, ensuring that they are covered with the syrup. Simmer for 5 minutes or until tender, then remove the peaches with a slotted spoon and carefully
remove the skin.
• To serve, put a scoop of ice cream on each plate, add a peach and spoon raspberry purée on top.
- 300g/11oz fresh raspberries
- 25g/1oz icing sugar
- 375g/13oz granulated sugar
- 1 vanilla pod, split lengthways
- 4 peaches
- 4 scoops vanilla ice cream
• Purée the raspberries and icing sugar together in a blender or food processor. Pass through a sieve
and discard the seeds.
• Stir the sugar, vanilla pod and 600ml/1pt water in a pan over a low heat until the sugar has
completely dissolved.
• Bring the sugar syrup to the boil, and add the peaches, ensuring that they are covered with the syrup. Simmer for 5 minutes or until tender, then remove the peaches with a slotted spoon and carefully
remove the skin.
• To serve, put a scoop of ice cream on each plate, add a peach and spoon raspberry purée on top.
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