Peaches Raspberries Creme Fraiche


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Servings: 4
  • 4 ripe peaches
  • 2 pints raspberries, about 9 oz
  • 1 tablespoon turbinado sugar or 1 tablespoon other coarse sugar
  • 3⁄4 cup creme fraiche
  • dessert wine (optional)
  • Cut the peaches in half, cutting around the pit, and then twist each half in opposite directions to expose the pit. Remove the pits (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 fraîche. Enjoy with a cheeky glass of dessert wine, such as Sauternes, or even pour one over the top of the fruits.

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