Peach and blackcurrant coupe


Peach and blackcurrant coupe
A delightful coupe combining mint-flavoured peaches with a scoop of blackcurrant sorbet.
66 K 3.9/5 (14 reviews)
Grade this recipe:
Keywords:
Last modified on: September 7th 2014
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 25 min.
Resting: 30 min.
All in all: 55 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 20 min.
Peach and blackcurrant coupe
Peel 4 peaches (use the same method as for tomatoes) and cut into small chunks.

Put the chunks into a bowl, moisten with 100 ml sugar syrup and add the mint leaves, after crushing them briefly.

Cover and leave to steep for 30 minutes.

Stage 2 - 30 min.
Peach and blackcurrant coupe
Remove the mint leaves.

Divide the peaches between the dishes.

Stage 3 - 5 min.
Peach and blackcurrant coupe
Just before serving, place a scoop of sorbet in each dish and decorate with a little sprig of mint.
Remarks
You can use whichever variety of peaches you prefer: yellow, white, nectarines...
Keeping: Eat immediately, once assembled.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe01,130 RDI=110 %04,520 RDI=230 %18,910 RDI: 230 %
Per 100 g0140 RDI=10 %0550 RDI=30 %2,310 RDI: 30 %
Per person0280 RDI=30 %01,130 RDI=60 %4,730 RDI: 60 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
How much will it cost?
  • For 4 people : 3.10 €
  • Per person : 0.80 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Epiphany galette
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
January 1st 2025304 K 24.5 3 hours 8 min.
French croissants
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
June 26th 2019639 K 24.4 2 hours 35 min.
Mulled apple juice
Mulled apple juice
This very simple recipe will give you a warming drink with an amazing flavour of apples and spices. Just the thing to serve to your guests as a "trou normand" (traditionally a small glass of calvados served between courses), or to round off a meal with the dessert.
February 16th 202049 K 1 hour 20 min.
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
February 21th 2011274 K3.9 50 min.
Almond cream
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
August 31th 2025473 K 25 20 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page