These three recipes are delicious individually but make a perfect dessert when served together. Switch up the sorbet by using the same amount of mango when it’s in season.
Raspberry Sorbet
Ingredients:
200g granulated sugar
500g raspberries, blitzed and passed through a sieve
Juice of 1 lemon
Method:
- Put the sugar in a pan with 250ml of water. Simmer for about 5 minutes or until the sugar has completely dissolved, then set aside to cool.
- Combine the fruit with the sugar syrup and lemon juice.
- Transfer the mixture to a sealable container and put it in the freezer for 4-6 hours or until frozen.
Roasted Pecan Peaches
Ingredients:
4 ripe but firm peaches, halved and stones removed
4 tbsp caramel sauce or brown sugar
2 tsp butter
Handful of pecan halves
Method:
- Preheat the oven to 200°C/Fan 180°C.
- Arrange the peach halves, cut-side up, on a roasting tray.
- Drizzle with half the caramel sauce or brown sugar and dot with butter. Scatter pecans evenly on top, then drizzle with the remaining sauce or sugar.
- Bake for 20-25 minutes and serve warm.
Dark Chocolate Bark with Raspberries & Pistachios
Ingredients:
200g dark chocolate, broken into pieces
1 tsp vegetable oil
80g pistachio kernels, roughly chopped
85g freeze-dried raspberries
Method:
- Take a baking tray measuring about 30 x 40cm and line it with baking parchment. Put the chocolate in a heatproof bowl and set it over a pan of simmering water. Leave until the chocolate has melted, stirring occasionally. Alternatively, you can melt the chocolate in a microwave. Stir the oil into the melted chocolate.
- Pour the chocolate into the baking tray and spread it out - it shouldn't be too thin. Sprinkle the pistachios and raspberries on top and gently push them into the chocolate.
- Set the chocolate aside to cool and harden, then break it into shards.
All recipes extracted from The Social Kitchen Table
