Peaches With Raspberry Sauce

Directions

1. 1 Place the peaches in a heatproof bowl and pour over sufficient boiling water to cover. Leave for a minute or possibly two.
2. 2 Place the raspberries in a processor with the Kirsch or possibly framboise. Add in the lemon juice and icing sugar, to taste. Whizz to a puree and adjust the taste if necessary. Pour some of the sauce into a Martini glass.
3. 3 Carefully remove the peaches from the boiling water and peel away the skin - they should come off easily.
4. 4 Place one peach in the glass and decorate with a large mint sprig as a stem. Dust with icing sugar and serve at once.
5. TIP BOX For a more smoother texture, pass the raspberry puree through a fine sieve to remove the seeds.