Raspberry Sorbet with Peach & Nectarine Compote
25 min
Veggie
15408
For 2 Portions
140 ml
raspberry sorbet
40 ml
white wine
15 g
pistachio, unsalted
2
nectarine
2
peach
1
orange
2 tsp
water
1 tbsp
raw cane sugar, demerara
1 tsp
cornstarch
1. All set?
2. Toast pistachios in a dry pan until golden.
3. Meanwhile, wash and halve peach. Remove pit and dice.