WHITE PEACH CARPACCIO
Serves 8 people
8 white peaches – thinly sliced
Juice and zest of 1 lemon
½ bunch mint – leaves finely julienned
½ pint strawberries
½ pint raspberries
1 teaspoon powdered sugar
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Place the thin slices of white peach on a serving platter in concentric circles. They will look like a giant flower.
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Squeeze the lemon juice all over the peaches and sprinkle the lemon zest all over the ‘petals’. Sprinkle the mint leaves all over the peaches and set aside.
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Place all the berries and powdered sugar in a blender or food processor and puree until smooth. Place in a small serving bowl and refrigerate.
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Serve the carpaccio on dessert plates. Offer the berry sauce on the side.
This is yummy with lemon cookies or lemon shortbread.
