1. For the best flavor, serve the berries at room temperature. 2. Place the raspberries and sugar in a saucepan and cook over low heat, stirring occasionally until simmering. 3. Cook gently for 5 minutes, then leave to cool. 4. Section the peaches. 5. Blend the peaches and raspberries into a pure'e. 6. Rub the pure'e through a fine nylon sieve to remove the seeds. 7. Fold the strawberries into the sauce, then spoon into 4 stemmed glasses. Serve with plain finger biscuits. 8. NOTE: Crumbling the bisquits into the glass is also delicious! ---------------------------------------------------------------------------
Nutrition
Ingredients
