• 2 Peaches
  • 1 Scoop of vanilla ice cream
  • 1 Sprig of fresh mint, optional
  • 1 cup of Raspberries


  • STEP 1

    Bring a pan of water to the boil then turn down to simmer.

  • STEP 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.

  • STEP 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.

  • STEP 4

    Reserve a couple of raspberries for garnish. Blend the remaining raspberries. Sieve to remove any pits.

  • STEP 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.

  • STEP 6

    Decorate with a sprig of mint and whole raspberries.

  • STEP 7

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


Goes well with