Stone-Fruit & Raspberry Vinegar Salad with Shortbread

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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 (5fl oz) balsamic vinegar
  • 4 ripe peaches
  • 4 ripe nectarines
  • 4 ripe apricots
  • 2 cups mixed berries
  • ½ cup icing sugar
  • 1 tub mascarpone

Shortbread

  • 250g (9oz) unsalted butter
  • ¾ cup caster sugar
  • cups cornflour
  • cups

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 for 6 hours. An hour before serving take the fruit from the fridge and gently mix in the raspberry vinegar.

For the shortbread, set the oven to 170°C/340°F/Gas 3—4. Cream the softened butter and caster sugar. Sieve the flours and add to the butter, mixing well, then add the ground almonds and work gently into a dough. If it seems a little sticky add a little more sifted flour. Either roll the dough into logs and rest for 30 minutes before cutting into slices, or rest the dough for 30 minutes before rolling out and cutting with a biscuit cutter. Place on a baking tray you have lightly buttered or covered with baking parchment and put into the preheated oven for 20 minutes. The biscuits should go a pale gold colour. Remove from the oven and cool on the tray for 2 minutes before transferring to a rack. When cold, store in an airtight container.

Serve the fruit salad with the shortbread and mascarpone.