Berry and Blanc de Noir Terrine with Peach Sorbet

Preparation info
  • Serves


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By Franck Dangereux

Published 2004

  • About

You will find peaches and wine on every Provençal table all through summer. Most people have peach trees in their gardens, and when the fruit falls off, the overripe peaches are peeled, cut and preserved in rosé wine with a bit of sugar in the fridge, and that’s the dessert every day. Blackberries and raspberries are everywhere in summer, so I’ve added them to this dish. The flavours blend together beautifully, and it’s an elegant, transparent work of art. And the beauty of this sorbet is t