I look forward to making this every summer. It takes no time at all, and yet, when you serve it up to friends at the end of a meal, there are always lots of ooooohs. Spending hours making complicated patisserie has its place, but there is always the risk that the pastry isn’t quite perfect unless you are an expert. And if you’ve served up lots of delicious things beforehand, something light and fruity fits the bill perfectly.
For this recipe, you don’t need to be an expert. For 2 people you need:
100g fresh raspberries
2 (or more) dspns caster sugar
2 ripe peaches (pref white), or you can also use nectarines
Pass the raspberries through a sieve, pressing as much of the flesh through, leaving the seeds behind. (If you are doing large quantities, putting them briefly in a food processor first makes the job easier).
Stir in the sugar to taste. I like my sauce quite tart, but you can add more.
Cut the peaches in half, and remove the stone.
If they are perfectly ripe, the skin should peel off fairly easily on its own, but if it’s a struggle, don’t.
Instead, bring a saucepan of water to the boil. With a slotted spoon, drop each half in and simmer for 10 seconds only (You only want to loosen the skin, not cook the peaches). Remove and drain. The skin should now peel off easily.
Put the peaches on a plate and pour the raspberry sauce over. It really doesn’t need anything else, but a small dollop of good vanilla ice cream wouldn’t go amiss.
Tip: the raspberry sauce can be done a few hours in advance.