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Dessert
4 servings
20 minutes
0 minutes
Chef Andrew Faulkner
1 cup raspberries
2 small peaches, peeled, pitted and chopped
1 tablespoon sugar, or to taste
1 tablespoon extra virgin olive oil
1/8 teaspoon dried green peppercorns, crushed
16 wedges Sprite Melon, seeded and peeled
2 leaves basil, sliced very thin
Sprigs basil
In a food processor or blender puree the raspberries, the peaches, the sugar, the oil and 1/8 teaspoon of the crushed peppercorns.
Force the mixture through a fine sieve set over a bowl, pressing hard on the solids, and chill the sauce, covered, until it is very cold.
Divide the melon wedges among 4 chilled dessert plates and pour some of the sauce over each serving.
Sprinkle each serving with some of the sliced basil and some of the additional crushed peppercorns and garnish the plates with the basil sprigs.
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