Dessert  Recipes - Peach Melba Recipe

Ingredients

• 100 g/4 oz raspberries

• 30 ml/2 tbsp redcurrant jelly (clear conserve)

• 15 ml/1 tbsp icing (confectioners') sugar

• 2 peaches, skinned, halved and stoned     (pitted)

• 8 scoops of any vanilla ice cream

• 150 ml/2/3 cup double (heavy) cream, whipped

• 45 ml/3 tbsp chopped pistachio nuts

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Method:

1. Pass the raspberries through a sieve (strainer) to puree and remove the seeds.

2. Place in a saucepan with the redcurrant jelly and icing sugar. Heat gently until the jelly and sugar have dissolved. Leave to cool.

3. Place each peach half on an individual serving dish. Top each with a scoop of ice cream and pipe or pile the whipped cream over.

4. Drizzle with the raspberry sauce and sprinkle with the pistachio nuts.