• 4 Peaches (approx 450g)
  • 150g Raspberries
  • 200ml Apple and Raspberry Juice (Copella)
  • 65g Sugar
  • 2 tbsp Sherry (Harvey's Bristol Cream)


  • STEP 1
    Halve, peel and de-stone peaches
  • STEP 2
    Place peaches into a saucepan and cover with liquids and sugar. Add water until the peaches are just covered.
  • STEP 3
    Place onto a low to medium heat and bring to a simmer. Poach until peaches are cooked through, they should be soft but retain their shape. Turn peaches during poaching to ensure they're evenly cooked.
  • STEP 4
    Remove peaches and add raspberries (keep some aside for garnish). Crush raspberries and reduce liquids down to a syrup.
  • STEP 5
    Once syrupy pass through a thin sieve to remove seeds. Blanch raspberries in the syrup for 10-15 seconds.
  • STEP 6
    To serve pour syrup over peaches and garnish with raspberries.

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