Peaches with Raspberry Sauce

4 Ripe peaches
225 g Raspberries
1 ds Kirsch or framboise
1 Squeeze lemon juice
1 tb Icing sugar; plus extra for dusting , about
4 lg Mint sprigs; to decorate

Place the peaches in a heatproof bowl and pour over enough boiling water to cover. Leave for a minute or two.

Place the raspberries in a processor with the Kirsch or framboise. Add 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.

Carefully remove the peaches from the boiling water and peel away the skin - they should come off easily.

Place one peach in the glass and decorate with a large mint sprig as a stem. Dust with icing sugar and serve at once.

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