A recipe from the Good Food collection.
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- IF the peaches are very ripe, put them in a bowl and pour boiling water over them. Leave for a minute, then drain and carefully peel away the skin. If the fruit you have is not so ripe, dissolve 2 tablespoons sugar in a saucepan of water, add the peaches and cover the pan. Gently poach the peaches for 5–10 minutes, or until they are tender. Drain and peel.
- LET the peaches cool and then halve each one and remove the stone. Put two halves in each serving glass. Put the raspberries in a food processor or blender and mix until puréed (or mix by hand). Pass through a fine nylon sieve to get rid of the seeds.
- SIFT the icing sugar over the raspberry purée and stir in. Drizzle the purée over the peaches, cover and chill thoroughly. Dust a little icing sugar over the top to serve.