Meals and Courses

Peach and Raspberry Melba

cook 30 mins
Tags: Quick eats
  • 250 ml (8 fl oz) water
  • 125 g (4 oz) caster sugar
  • 1 vanilla pod
  • 4 peaches, halved and stoned
  • 8 scoops of vanilla ice cream
  • 125 g (4 oz) raspberries
  • biscuit curls, to serve
  • Place the measurement water, sugar and vanilla extract in a saucepan, cook over a low heat until the sugar dissolves, then cook over a high heat for 5–10 minutes until syrupy.
  • Add the peach halves and cook for a further 5 minutes until tender, then leave to cool. Remove the skins and thinly slice the peaches.
  • Arrange the peach slices, ice cream and half the raspberries in sundae glasses. Press the remaining raspberries through a sieve to make a coulis, drizzle over the top of the sundaes and serve with biscuit curls.
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