This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Peach and blackcurrant coupe
A delightful coupe combining mint-flavoured peaches with a scoop of blackcurrant sorbet.
71 K 3.9/5 (14 reviews)
55 min.
Easy
3.10 €
4 people
4 IngredientsLast modified on: September 7th 2014
For 4 people, you will need:
- 1
4 peaches - 2
100 ml sugar syrup - 3
fresh mint leaves - 4
200 g blackcurrant sorbet - Total weight: 820 grams
Times for this recipe
Preparation: 25 min.
Resting: 30 min.
All in all: 55 min.
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.
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.
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.
Stage 3 - ⌛ 5 min.
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 recipe | 0 | 1,130 RDI=110 % | 0 | 4,520 RDI=230 % | 18,910 RDI: 230 % |
| Per 100 g | 0 | 140 RDI=10 % | 0 | 550 RDI=30 % | 2,310 RDI: 30 % |
| Per person | 0 | 280 RDI=30 % | 0 | 1,130 RDI=60 % | 4,730 RDI: 60 % |
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)
Blackcurrant sorbet
You can get more informations, or check-out other recipes which use it, for example: Baked Alaska, Peach and blackcurrant sundae, Ice-cream Vacherin, ... See them all 3
Sugar syrup
You can get more informations, or check-out other recipes which use it, for example: Strawberry and kiwi fruit salad, Peach and mint salad , Jamaican cup, Pavlova, Salad of vine peaches and apricots with verbena, ... See them all 27
Peach
Like these other recipes: How to poach peaches, Little caramelized peach tarts, Peach and mint salad , Peach Melba, Coupe Augustin, ... See them all 9
Fresh mint leaves
Like these other recipes: Chaud-froid of grapefruit, pineapple and lime custard , Apricot blancmange, Half-cooked chocolate cake with raspberry coulis, Marinated tuna with herbs, Chicken club sandwich, ... See them all 22
Other recipes you may also like
Peach Melba
Peach Melba is a famous dessert created in 1893 by an equally famous chef, Auguste Escoffier, and inspired by the singer Nellie Melba. There have been many versions of this well-known dish but, in principal, it consists of vanilla ice cream, poached peaches, raspberry coulis and sweetened whipped cream (Chantilly). This is a simplified version. September 9th 2012142 K3.9 2 hours 20 min.
How to keep a tart pastry case crisp
The problem with tarts, and fruit tarts in particular, is that the filling (fruit, cream or whatever) ends up soaking into the pastry and turns it soft. Here is a professional tip for avoiding this problem: spread a thin layer of white chocolate, which does not have a strong flavour, in the bottom of the tart. This seals the pastry and it will stay crisp. French pastry chef have a verb for that, it's "chablonner". June 12th 2013184 K4.7 1 hour
Rata-tart
"Rata-tart" is a tart filled with ratatouille and polenta. The layer of polenta in the bottom separates the pastry from the ratatouille and so keeps it crisp. October 27th 201389 K4.2 1 hour 15 min.
Tomatoes Macédoine
Tomatoes macédoine are stuffed salad tomatoes, filled with a macédoine of vegetables in mayonnaise. September 17th 201484 K4 45 min.
Yvetot Douillons
This dessert, named after a small town in Normandy, consists of a pear filled with confectioner's custard (French pastry cream), which is wrapped in a pancake and puff pastry, then baked. The "douillon" part of the name comes from a warm coat, the "douillette", of former times. November 26th 201493 K4.3 1 hour 3 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-15)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.