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Stone-Fruit & Raspberry Vinegar Salad with Shortbread
- For
Six
- Difficulty
Easy
By Peter Gordon
Published 1997
Make this salad first thing in the morning and serve for a last course in the evening. Peaches have a real affinity with raspberries, as peach Melba shows, but so do nectarines and apricots. Use a good-quality balsamic vinegar. The shortbread recipe is, once again, from my grandmother Molly. I would serve the salad with whipped cream.
Ingredients
200 g 7 oz )150 ml 5
Method
Mash or purée the raspberries and mix with the vinegar, pour into a jar and leave in the fridge for a day. Then pour the mixture into a fine sieve and press all the juice through, discarding the seeds, and return to the fridge. Cut the stone fruit into halves and remove the stones. Put the fruit and mixed berries in a bowl (non-aluminium), add the icing sugar, mix gently and store in the fridge
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