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Receta Peach Sponge With Raspberry Coulis
by Global Cookbook

Peach Sponge With Raspberry Coulis
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Ingredientes

  • 1 x 411 g can peaches in fruit juice
  • 175 gm Caster sugar, (6oz)
  • 175 gm Soft margarine, (6oz)
  • 2 med Size Large eggs, beaten
  • 1/2 tsp Vanilla essence
  • 175 gm Self raising flour, sieved (6oz)
  • 1 Tbsp. Hot water
  • 1 x 300 g can raspberries in apple juice
  • 2 tsp Cornflour

Direcciones

  1. Preheat the oven to 180 C, 350 F, Gas Mark 4.
  2. Arrange the peaches, without the juice, in the base of an ovenproof dish 24cm x 24cm (9 1/2 inches) adding a few raspberries.
  3. Cream the sugar with the soft margarine till light and fluffy.
  4. Add in the beaten Large eggs gradually with the vanilla essence.
  5. Mix in the flour.
  6. Add in the hot water to the mix to produce a dropping consistency.
  7. Spoon the mix over the peaches and level off the top.
  8. Bake in the oven for 35-40 min till hard and well risen.
  9. Empty the can of raspberries and the juice from the peaches into a food processor and process till smooth.
  10. Strain through a sieve to remove seeds.
  11. Blend the cornflour with a little of the puree then blend in the rest.
  12. Bring to the boil.
  13. Serve with the sponge.
  14. NOTES : This light fruity dessert can be eaten warm or possibly cool and is delicious served with creme fraiche or possibly Greek style yogurt.