Peaches with Raspberry Sauce

peaches with raspberry sauce

Peaches with Raspberry Sauce

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Buy very ripe peaches with a sweet aroma for this dessert. Frozen raspberries make an excellent sauce, or you can use a mixture of other soft red fruits. Serve with light almond biscuits if desired.
Servings: 4
Calories: 109
Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 1 hour


  • 4 ripe peaches
  • 8 oz frozen raspberries
  • 1 tablespoon granulated sugar
  • 1 tablespoon Kirsch or Cointreau optional
  • 1 tablespoon lemon juice
  • Sprigs of fresh mint for garnish


  • To make the sauce, put all the frozen raspberries in a covered pan, along with the sugar. Warm over a low heat for 5 minutes until the raspberries have thawed, and the sugar has dissolved in their juice.
  • Press the raspberry mixture through a sieve into a bowl and stir in the optional liqueur. Leave the sauce in the refrigerator to chill.
  • Put the peaches in a large pan, pour over boiling water and leave them to stand for 1 minute, then drain and allow them to cool.
  • Peel off their skins, and sprinkle with lemon juice to stop them discolouring.
  • Arrange the peaches on serving plates, whole or sliced without the stone, and pour the sauce around them. Garnish with the fresh mint sprigs and serve.
Calories: 109 kcal
Carbohydrates: 24 g
Protein: 2 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 1 mg
Potassium: 375 mg
Fiber: 6 g
Sugar: 18 g
Vitamin A: 508 IU
Vitamin C: 26 mg
Calcium: 23 mg
Iron: 1 mg
Ingredients Fruits, Peach
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