Recipe - Peach Sponge With Raspberry Coulis

FOR THE SPONGE
1 411 g can peaches in fruit
juice
175 g Caster sugar; (6oz)
175 g Soft margarine; (6oz)
2 md Size eggs; beaten
One half teaspoon Vanilla essence
175 g Self raising flour; sieved
(6oz)
1 tablespoon Warm water

FOR THE COULIS
1 300 g can raspberries in
apple juice
2 teaspoon Cornflour

Preheat the oven to 180 C, 350 F, Gas Mark 4.

Arrange the peaches, without the juice, in the base of an ovenproof dish
24cm x 24cm (9 One half inches) adding a few raspberries.

Cream the sugar with the soft margarine until light and fluffy.

Add the beaten eggs gradually with the vanilla essence.

Fold in the flour.

Add the warm water to the mixture to produce a dropping consistency.

Spoon the mixture over the peaches and level off the top.

Bake in the oven for 3540 minutes until firm and well risen.

Empty the can of raspberries and the juice from the peaches into a food
processor and process until smooth.

Strain through a sieve to remove seeds.

Blend the cornflour with a little of the puree then blend in the rest.
Bring to the boil.

Serve with the sponge.

Converted by MC_Buster.

NOTES : This light fruity dessert can be eaten hot or cold and is delicious
served with creme fraiche or Greek style yogurt.

Converted by MM_Buster v2.0l.