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

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

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Topics:

Ingredients

Name: Trio of desserts: raspberry sorbet, raspberry bark and roasted pecan peaches
Ingredients: Raspberry Sorbet; 200g granulated sugar 500g raspberries, blitzed and passed through a sieve Juice of 1 lemon Roasted Pecan Peaches; 4 ripe but firm peaches, halved and stones removed 4 tbsp caramel sauce or brown sugar 2 tsp butter Handful of pecan halves Dark Chocolate Bark with Raspberries & Pistachios; 200g dark chocolate, broken into pieces 1 tsp vegetable oil 80g pistachio kernels, roughly chopped 85g freeze-dried raspberries

Raspberry Sorbet
200g granulated sugar

500g raspberries, blitzed and passed through a sieve

Juice of 1 lemon

Roasted Pecan Peaches
4 ripe but firm peaches, halved and stones removed

4 tbsp caramel sauce or brown sugar

2 tsp butter

Handful of pecan halves

Dark Chocolate Bark with Raspberries & Pistachios
200g dark chocolate, broken into pieces

1 tsp vegetable oil

80g pistachio kernels, roughly chopped

85g freeze-dried raspberries