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White peaches with raspberries and Champagne sorbet
- Serves
8
- Difficulty
Medium
Published 1999
White peaches are a little less sweet than yellow ones, but they have a delicious perfume. Make this on the day you are going to serve it.
Ingredients
4 1 bottle 75 cl
Method
Put the peaches in a bowl. Pour over boiling water to cover and leave for about 20 seconds, then drain and put into a bowl of iced water. Gently peel off the skins; reserve the skins.
Put the Champagne and sugar in a saucepan and add the peach skins. Scrape the tiny seeds out of the vanilla pod into the pan, then add the pod too. Bring just to the boil, stirring to dissolve the sugar. A
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