Trio of desserts: raspberry sorbet, raspberry bark and roasted pecan peaches

Gorgeous together but equally delicious in their own right


Photo: Dan Jones

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

200g granulated sugar

500g raspberries, blitzed and passed through a sieve

Juice of 1 lemon


  • 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

4 ripe but firm peaches, halved and stones removed

4 tbsp caramel sauce or brown sugar

2 tsp butter

Handful of pecan halves


  • 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

200g dark chocolate, broken into pieces

1 tsp vegetable oil

80g pistachio kernels, roughly chopped

85g freeze-dried raspberries


  • 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

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