Peach melba
This summertime classic is filled with fresh, juicy flavour - enjoy with vanilla ice cream
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
Ingredients
300g raspberries
½ tbsp icing sugar
1 tsp orange juice and zest of 1 orange
4 ripe peaches
2 tbsp soft brown sugar
2 tbsp slivered almonds, toasted
vanilla ice cream, removed from the freezer for about 10 minutes, to serve
Method
Blitz 200g of the raspberries with the icing sugar, orange juice and zest. Lightly mash the other 100g and stir these through the sauce.
If you do not like the feeling of the raspberry seeds you can pass the sauce through a sieve before stirring in the mashed berries. Place this in the fridge.
Sit the four peaches into a bowl of boiling water for a few seconds then place them into cold water. Score the skin gently with a sharp knife and peel it off.Â
Cut the peaches in two and remove the stone. Sprinkle the soft sugar on top and place these into the fridge as well.Â
Allow to sit for at least 15 minutes until the sugar is dissolving into the peach juice.
To serve, place two peach halves onto a plate and place a generous scoop of vanilla ice cream on top. Drizzle with the raspberry sauce, sprinkle with the almonds and serve.
