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Peach and raspberry coupe

A Gourmet Traveller recipe for peach and raspberry coupe.

By Rodney Dunn
  • Serves 6
Peach and raspberry coupe
Peach and raspberry coupe

Ingredients

Coupe
  • 220 gm white sugar (1 cup)
  • 1 vanilla bean, split lengthways, or 1 tsp vanilla bean paste
  • 250 ml sparkling white wine (1 cup)
  • 4 peaches, stones removed, quartered
  • 250 ml thickened cream (1 cup)
  • 200 gm raspberries
Raspberry granita
  • 110 gm caster sugar (½ cup)
  • 250 ml sparkling white wine (1 cup)
  • 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

Main
  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
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  • Author: Rodney Dunn