- 3 large, ripe unpeeled peaches
- 1 pint fresh raspberries
- Sifted powdered sugar
- Nasturtium leaves (optional
How to Make It
Wipe outer skin of each peach; slice each in half. Remove pit and discard.
Place each peach half on a serving plate or in a compote. Roll raspberries in powdered sugar, and arrange in center of each peach half. Garnish with nasturtium leaves, if desired. Serve chilled.