Dessert  Recipes - Colorful Fruit Sundaes Recipe

Ingredients

• 295g/1 small can of raspberries, drained, reserving the juice

• 2 nectarines, hopped, discarding the stones

• 2 kiwi fruit peeled, halved and sliced

• 500ml/2 1/4 cups of any vanilla ice cream

• 50g/2 oz fresh raspberries

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Method:

1. Puree the canned raspberries in a blender or food processor. Pass through a sieve to remove the seeds, then stir in enough of the juice to give a pouring consistency.

2. Put half the chopped nectarines in the base of four sundae glasses. Top with half the kiwi fruit.

3. Top each with a scoop of the ice cream, then drizzle with half the raspberry sauce.

4. Repeat the layers, top with the fresh raspberries and serve straight away.