Iced Peaches from The Times Cookery Book by Katie Stewart
This same recipe can be prepared using fresh raspberries. Dip the peaches into boiling water for 30 seconds, drain and rub off the skins. Slice the fruit in half, remove the stone and then slice th...
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Cooking tools:
- Grill
- Kitchen torch
- Saucepan
- Slotted spoon
- Colander
- Chef's knife
- Cutting board
- Paring knife
- Fireproof serving dish
- Mixing bowl
- Whisk
- Measuring cup
- Stove
- Kettle
- Refrigerator
- Spoon
Ingredients
- ½ pint (3 dl) double cream
- 2–3 tablespoons Grand Marnier
- Demarara sugar
- 4 medium-sized fresh peaches
- 1 tablespoon castor sugar
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