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Peaches, Raspberries & Crème Fraîche

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

Serves 4

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. 

Tags: fooddessertpuddingtreatfruit
Posted on 24th May 2016 by Hush

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