Stone-Fruit & Raspberry Vinegar Salad with Shortbread

Preparation info

  • For

    Six

    • Difficulty

      Easy

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

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

  • 200g (7oz) raspberries
  • 150ml (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