Ripe peaches, strawberries, raspberries, apricots, and a wealth of other summer fruits are just ideal for tearing apart, throwing into a bowl, adding a little sugar, and letting them macerate in their own juices. Add a dollop of crème fraîche or ice cream. Divine. We think there is something extra special about the pairing of peaches and raspberries.
4 ripe peaches
2 pints of raspberries, about 9 oz [250 g] in total
1 tbsp turbinado or other coarse sugar
3⁄4 cup [200 g] crème fraîche
Dessert wine (optional)
Cut the peaches in half, cutting around the pit, and then twist each half in opposite directions to expose the pit. Remove the pits (do this over a bowl so you collect the juices), then gently tear each half in half again and drop into the bowl.
Add the raspberries and sugar and give everything a good toss to combine. Leave to macerate in the sugar and juices for 5 minutes.
Lay the fruit out on a serving platter and top with generous dollops of crème fraîche. Enjoy with a cheeky glass of dessert wine, such as Sauternes, or even pour one over the top of the fruits.
Recipes and photos from Ducksoup The Wisdom of Simple Cooking by Clare Lattin and Tom Hill (Chronicle Books).
This original article first appeared in the Summer 2017 issue of City Style and Living Magazine.