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Peach & raspberry sunsets

Peach & raspberry sunsets

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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 20

A sparkling start to a dinner party

Nutrition:
HighlightNutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0g
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Ingredients

For the peach base

  • 4 peeled and stoned peaches
  • juice of 1 lemon

For the raspberry base

  • 200g raspberries
  • 3 tbsp golden caster sugar
  • juice of ½ lemon

The drink

  • champagne or a good-quality sparkling wine

Method

  • STEP 1

    Blitz 4 peeled and stoned peaches with the juice of 1 lemon until smooth. Can be made up to 1 day in advance and kept in the fridge.

  • STEP 2

    In the same processor (there’s no need to wash it) blitz 200g/8oz raspberries with 3 tbsp golden caster sugar and the juice of ½ lemon. Pass the raspberries through a sieve to get rid of any pips. The purée will keep in the fridge for 2 days in an airtight container.

  • STEP 3

    On the day, carefully pour a layer of raspberry purée, then a layer of peach purée, into Champagne flutes and top up with Champagne or a good-quality sparkling wine.

Recipe from Good Food magazine, June 2006

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A star rating of 3 out of 5.2 ratings
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