During summer, ripe peaches, strawberries, raspberries, apricots and a wealth of other warm weather fruits are just ideal for tearing apart, throwing into a bowl, adding a little sugar and letting them macerate in their own juices.
Just add a dollop of crème fraîche or ice cream and voilà, a divine dessert is created...
Peaches, Raspberries & Crème Fraîche
I N G R E D I E N T S
4 ripe peaches
2 punnets of raspberries, about 250g in total
1 tablespoon unrefined golden caster sugar
200g crème fraîche
Dessert wine (optional)
M E T H O D
Cut the peaches in half, cutting around the stone, and then twist each half in opposite directions to expose the stone. Remove the stones (do this over a bowl so you collect the juices), then gently tear each half in half again and drop into the bowl.
Add the raspberries and sugar and give everything a good toss to combine. Leave to macerate in the sugar and juices for 5 minutes.
Lay the fruit out on a serving platter and top with generous dollops of crème fraiche. Enjoy with a cheeky glass of dessert wine, such as Sauternes, or even pour one over the top of the fruits.
Photography & recipe from 'Ducksoup Cookbook: The Wisdom of Simple Cooking' by Clare Lattin & Tom Hill.