Friday, 10 June 2011
If your peaches are really ripe (especially if you pick them yourself) then they will just need blanching- drop them in a pan of simmering water for a a minute or so and then drop them in cold water so you can handle then. The skin should just peel off at this point. If it doesn't give them a little longer in the boiling water and put them back in the cold water. If they are not very ripe you will need to poach them- for 4 peaches you will need about 400ml of water and 2 tbsps caster sugar. Simmer for about 10-15 minutes until tender and then again peel. Whichever method you need to use once peeled you then need to halve and remove the stones.
To make the raspberry sauce put about 50g raspberries in a pan with 150g caster sugar and 3 tbsps water and cook over a medium heat for about 2 minutes. Then leave to cool for about 10-15 minutes. Blitz it all together with another 100g of fresh raspberries and then push it through a sieve to get a smooth sauce without seeds.
Finally whip up 100ml double cream with about 40g caster sugar and a tsp vanilla essence until stiff. You can also add a dash of alcohol (irish cream liquor works well) to give a kick to an adult dessert.
Serve by placing two halves per person into individual bowls and top with a spoonful of the cream then drizzle over the raspberry sauce. If you prefer you can substitute ice-cream for the cream. Really easy and can easily be adapted for the numbers of people you want to serve by increasing and decreasing the amounts.