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Peaches with Meringue and Raspberry Sauce

Peaches with Meringue and Raspberry Sauce

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    4 serving

Prep time:

Cook time:

Serves: 4

Variation

Decorate with lemon zest instead of lime.

Cheat...

Use 2 tablespoons of ready-made raspberry purée. It’s a great standby that can jazz up desserts in an instant.

Cook's Notes

You can make the raspberry puree up to a day ahead. Keep it in the refridgerator until required.

 

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Ingredients

  • 175g raspberries
  • 4 meringue shells
  • 2 cans ripe peaches, stoned and roughly chopped or sliced
  • 1 lime, zested, to decorate
  • 4 drizzles single cream, to serve

Method

Step 1

Put the raspberries in a bowl, then whiz with a stick blender. Pass them through a sieve so you have a smooth purée.

Step 2

Break the meringues up with your hands, then scatter the pieces in one large shallow serving dish or 4 individual ones. Top with the peaches, then spoon over the raspberry purée and decorate with lime zest. Serve with a drizzle of cream.

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