Peach Melba

Method

1. Bring a pan of water to the boil then turn down to simmer.
2. Cut the peaches in half, take out the stone, and poach for 3-4 minutes on each side – the peaches may need longer depending on how ripe they are. Check that the peach flesh is soft on the cut side before removing.
3. Transfer the poached peaches to a plate and remove their skins. When the peaches have cooled down, you can remove the stone if not done earlier.
4. Reserve a couple of raspberries for garnish. Blend the remaining raspberries. Sieve to remove any pits.
5. Chop the poached peaches into small chunks or mash lightly. Add to a serving bowl and add a small scoop of ice cream. Spoon over the raspberry puree.
6. Decorate with a sprig of mint and whole raspberries.

Hints and tips

1. You could substitute fresh raspberries for the frozen variety if out of season.

Age suitability

9 months

Meal Type

Pudding

Preparation time

Under 20 minutes