Peaches with Meringue and Raspberry Sauce
By Cook Express
Published on 24 April 2022
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 NotesYou can make the raspberry puree up to a day ahead. Keep it in the refridgerator until required. Time and servings
15 minsTotal time
4Servings
15 minsPrep time
Ingredients
- 2 cans of ripe peaches, stoned and roughly chopped or sliced
- 175 g of raspberries
- 4 meringue shells
- 1 lime, zested, to decorate
- 4 drizzles of 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.