Peaches with Meringue and Raspberry Sauce
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.
Instructions
-
1
Put the raspberries in a bowl, then whiz with a stick blender. Pass them through a sieve so you have a smooth purée.
-
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.
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
Serves 4
Total time required 15 mins
- Preparation time: 15 mins
Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.