NZ Woman's Weekly

Peach & raspberry bubbles with Parmesan & rosemary hearts

Peach & raspberry bubbles with Parmesan & rosemary hearts
  • Courses


Peach & raspberry bubbles

Makes 1 cup syrup

Pretty pink fruity bubbles are the perfect way to start an evening of romance. Make the syrup the day before, then top up with the bubbles and extra fruit to serve.

  • 1 cup water
  • 1 cup caster sugar
  • ¼ cup raspberries, partially crushed, plus extra for serving
  • 2 ripe peaches, plus 1 sliced for serving
  • Champagne or bubbles

1 In a medium saucepan, combine the water, sugar, raspberries and peaches and simmer for 10-15 minutes, until the peach is squishy and the syrup a pale pink.

2 Leave to cool, then strain into a jar and chill until ready to serve. Use about ¼ cup of syrup to a glass of bubbles or to taste.

Parmesan & rosemary hearts

Makes about 40

These savoury shortbreads are an ideal nibble – not too filling and delicately flavoured to get the taste buds tingling.

  • 1 cup flour
  • ½ tsp baking powder
  • ¾ cup parmesan cheese, grated
  • ½ tsp celery salt
  • 1 tbsp rosemary, chopped
  • 125g butter, diced
  • 2-3 tbsp lemon juice

1 In the food processor, combine the flour, baking powder, parmesan cheese, celery salt and rosemary, and pulse until well mixed.

2 Add the butter and 1 tablespoon of juice, and blend until the mix starts to clump together – add a little more lemon juice if needed, pulsing until the mixture forms a ball.

3 Wrap the cheese ball in cling film and chill for 30 minutes or up to 2 days.

4 Preheat the oven to 170°C and line a tray with baking paper.

5 Divide the pastry in half and roll out one half at a time to a thickness of 0.5cm. Cut into heart shapes using a cookie cutter, or slice into small bars.

6 Bake for 10-12 minutes until pale golden and set. Continue with remaining cheese dough.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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