Peaches with meringue and raspberry sauce
How to make Peaches with meringue and raspberry sauce recipe - You can make the raspberry purée up to 1 day ahead. Keep it in the refrigerator until required. Pêches avec meringue et de framboises recette
Special equipment • stick blender
Serves 4
1 cup fresh raspberries
4 meringue shells
4 ripe peaches, pitted and coarsely chopped or sliced
finely grated zest of 1 lime
whipped cream for serving (optional)
Method:
1 Put the raspberries in a bowl, then purée with a stick blender. Pass the purée through a nylon sieve to remove the seeds.
2 Break up the meringues with your hands, then scatter the pieces in one large shallow serving dish, or four individual ones. Top with the peaches, then spoon the raspberry purée over the top, and garnish with lime zest. Serve with a dollop of whipped cream.
variation:
Garnish with lemon zest instead of lime.
Cheat:
Use 2 tablespoons of storebought raspberry purée. It’s a great standby that can jazz up desserts in an instant.
 |
| Peaches with meringue and raspberry sauce |
0 comments:
Post a Comment