Peaches with Raspberry Coulis and Passion Fruit Sorbet



This dessert is so good – and all you do is turn on the food processor and assemble it.

Peaches with Raspberry Coulis and Passion Fruit Sorbet
Serves 6
  1. 6 dessert dishes
  2. 3⁄4 cup fresh raspberries or 1⁄2 package 175 mL (10 oz/300 g) unsweetened frozen raspberries, thawed
  3. 1⁄4 cup liquid honey 60 mL
  4. 1 tbsp freshly squeezed lemon juice 15 mL
  5. 6 large scoops passion fruit or 6 lemon sorbet
  6. 6 peach halves
  1. 1. In work bowl fitted with metal blade, process raspberries, honey and lemon juice until smooth, about 1 minute. Refrigerate until ready to use.
  2. 2. Place 1 scoop sorbet in a dessert dish. Top with a peach half and drizzle with raspberry coulis. Serve immediately.
  1. Tips
  2. If you prefer a seedless coulis, put the mixture through a fine sieve after processing.
  3. Use canned peach halves, drained; frozen peaches, thawed; or fresh freestone peaches, in season.
Judith Finlayson
Posted in Desserts, Gluten-Free, Recipes, Vegetarian & Vegan.


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