Flambéed Peaches with Raspberries


Rating: 4.0 / 5.00 (6 Votes)


Total time: 45 min

Servings: 6.0 (servings)

Ingredients:













Instructions:

Dip the peaches briefly in boiling water, remove the peel and cut in half. Sprinkle with the juice of one lemon.

Crush the raspberries and pass through a sieve to remove the seeds.

Grate the sugar cube edges on the orange peel. Squeeze the orange.

Melt the butter and sugar cubes in a heatproof pan and caramelize lightly. Extinguish with the orange juice. Pour in the peaches and steam until soft. Next, pour over the Grand Marnier and ignite.

Add the raspberry puree. Heat well.

Arrange the peaches on plates, pour the raspberry sauce around them, put a scoop of ice cream on each and sprinkle almond flakes on top.

Leave a Comment