Peaches, Raspberries & Crème Fraîche

Submitted by Food.com

"*Courtesy of Clare Lattin and Tom Hill, authors of Ducksoup* "Ripe peaches, strawberries, raspberries, apricots, and a wealth of other summer fruits are just ideal for tearing apart, throwing into a bowl, adding a little sugar, and letting them macerate in their own juices. Add a dollop of crème fraîche or ice cream. Divine. We think there is something extra special about the pairing of peaches and raspberries." from the Ducksoup cookbook written by Clare Lattin and Tom Hill"

 

• Ready In: 15mins
• Ingredients: 5
• Serves: 4

ingredients

• 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)

directions

1. 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.
2. Add the raspberries and sugar and give everything a good toss to combine. Leave to macerate in the sugar and juices for 5 minutes.
3. 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.
4. Recipe courtesy of Ducksoup by Clare Lattin and Tom Hill, buy the book here: https://www.amazon.com/Ducksoup-Wisdom-Cooking-Clare-Lattin/dp/1452161798.