Servings 4
For a light, summery dessert, this recipe is just peachy!
Ingredients:
4 peaches (2 halves per person)
65g raspberries – fresh or frozen
1tsp ground ginger
Directions:
- If using frozen raspberries, fully defrost before using.
- Remove the stone from each peach by cutting in half and twisting or scooping it out.
- Lay the halved peaches on an oven tray, cut-side up and sprinkle with the ground ginger.
- Bake in the oven until the peaches are warm and soft throughout – they will start to caramelise on top.
- Heat through the raspberries and blend into a smooth puree. Pass through a sieve if you want to remove the seeds.
- Remove the peaches from the oven and top with the raspberry coulis.