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Peach and raspberry coupe


You'll need

  Coupe 220 gm (1 cup) white sugar 1 vanilla bean, split lengthways, or 1 tsp vanilla bean paste 250 ml (1 cup) sparkling white wine 4 peaches, stones removed, quartered 250 ml (1 cup) thickened cream 200 gm raspberries   Raspberry granita 110 gm (½ cup) caster sugar 250 ml (1 cup) sparkling white wine 240 gm raspberries   Pistachio cat tongues 90 gm unsalted butter, softened 100 gm icing sugar 2 eggwhites 30 gm caster sugar 90 gm plain flour 50 gm shelled pistachios, coarsely chopped

Method

  • 01
  • For raspberry granita, combine caster sugar and ½ cup water in a saucepan and bring to the boil, simmer for 2 minutes, then add raspberries and remove from heat. Process raspberries and syrup in a blender, then strain through a fine sieve and discard seeds. Add sparkling wine and stir to combine. Pour mixture into a large shallow freezer-proof tray and freeze until frozen. Remove from freezer and use a fork to scrape the mixture into small ice crystals, then return to freezer until required.
  • 02
  • Combine sugar, vanilla bean and sparkling wine in a saucepan and bring to a simmer over medium heat. Add peaches, reduce heat to low and poach for 5 minutes or until just tender. Cool to room temperature, then refrigerate until required.
  • 03
  • For pistachio cat tongues, preheat oven to 200C. Using an electric mixer, beat butter and icing sugar until pale and fluffy. Whisk eggwhites in a clean bowl until soft peaks form, then add caster sugar a little at a time, beating until sugar dissolves before adding more, continue whisking until incorporated. Fold eggwhite through creamed butter mixture, then add flour and stir to combine. Spoon mixture into a piping bag fitted with an 8mm plain nozzle and pipe 6cm lengths onto baking paper-lined oven trays, then scatter with pistachio. Bake for 8 minutes or until golden around edges, then transfer to a wire rack to cool. Makes about 50. Biscuits will keep in an airtight container for up to 1 week.
  • 04
  • Whisk cream and 2 tbsp peach poaching liquid in a large bowl until soft peaks form. To serve, divide poached peaches and raspberries among glasses, top with cream, then granita. Serve immediately with pistachio cat tongues.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2007

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