Peach and Kiwi Creamy Summer Cup with Mango and Passion Fruit Sauce
If you think the recipe title is a bit of a mouthful, wait till you try the dish! Ripe peaches are filled with Anchor Light Real Dairy Cream, topped with a kiwi and grape mixture. A passion fruit and mango sauce completes the sun-drenched scene.
Serves 4
Take…
4 large ripe peaches
2 kiwi fruit, peeled and sliced
55g (2oz) red or black seedless grapes, diced
Sauce
2 ripe passion fruit
1 ripe mango
3 x15mlsp (3tbsp) orange juice
Anchor Light Real Dairy Cream
Make…
Slice the top third from each peach and reserve.
Carefully scoop out the stone and a little of the flesh from each peach.
Reserve four kiwi slices for decoration and dice the remaining slices. Combine with the diced grapes. Fill the peaches with Anchor Light Real Dairy Cream topped with grape and kiwi mixture. Replace the lid.
To make the sauce cut the passion fruit in half and scoop out the flesh and seeds. Peel the mango and slice the flesh away from the stone. Roughly chop the flesh.
Blend the passion fruit pulp with the mango in a food processor; add the orange juice to make a thick pouring sauce. Strain the sauce.
Serve each peach with some of the sauce and decorate with Anchor Light Real Dairy Cream and a slice of kiwi fruit.
Tip: If you have more time the sauce can be turned into a mouth watering Granita. Simply freeze and when nearly frozen fork through to give a rough consistency. Re-freeze and serve when required.