White peach rosace with vanilla ice-cream, raspberry sauce and basil

White peach rosace with vanilla ice-cream recipe, raspberry sauce and basil is an elegantly feminine and sensual dish best recipe paired with a sweet French wine like Sauternes, which has nutty and fruity notes that include peaches, honey and apricots.




Ingredients

4 large white peaches

1 bouquet basil leaves For the raspberry juice:

0.66 lbs. mature raspberries

1 lemon

7 tablespoons powdered sugar


Preparation Instructions

Peel the peaches and cut into segments. Place in a bowl of ice with some lemon juice to keep the peaches from oxidizing.

To make the raspberry sauce, put fresh raspberries in the food mill or juicer and add lemon juice and icing sugar to make a sauce. Pour the sauce around the hollow of the plate. Place segments of peaches around the plate on top of sauce, making a rosace pattern.

Decorate with filaments of fresh basil on top of the pears. In the middle of the rosace, place a scoop of ice cream. Crown the ice cream with basil leaves.