- serves 6 people
- preparation 15 minutes
- difficulty Easy level
Ingredients
- 100 g (3½ oz) raspberries
- 100 g (3½ oz) strawberries, hulled
- 1 orange, juiced
- ½ lemon, juiced
- ½ cup caster sugar
- 1 tbsp eau de vie de marc du Languedoc (grape brandy)
- 30 fresh cherries
- 3 ripe peaches
- 3 tbsp toasted flaked almonds
- icing sugar, for dusting
Instructions
Place the raspberries and strawberries in a blender with the orange juice, lemon juice and sugar and process to a purée. Strain into a bowl through a fine sieve, pushing down firmly to extract as much juice as possible. Discard the raspberry seeds, then stir the eau de vie into the berry coulis.
Pit the cherries and cut each peach into 8 segments. Add the fruit to the coulis and toss gently to combine.
Serve the fruit salad in deep plates sprinkled with toasted almonds and dusted with icing sugar.
Photography by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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