Peach Melba knickerbocker glory

Peach Melba knickerbocker glory

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(2 ratings)

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Cooking time

Prep: 30 mins

Skill level

Easy

Servings

Serves 4

Peaches and raspberries are a heavenly match and kids will love these retro puds

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
498
protein
6g
carbs
38g
fat
37g
saturates
19g
fibre
4g
sugar
37g
salt
0.13g

Ingredients

  • 300g raspberries
  • 50g caster sugar
  • 200ml double cream
  • 4 ripe peaches, halved, stones removed
  • 8 scoops good-quality vanilla ice cream
  • handful flaked almonds

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Method

  1. Blitz half the raspberries with half the sugar and a splash of water to make a raspberry sauce, then tip into a small bowl. In a separate bowl, whisk the cream with the remaining sugar until stiff and spoonable, then set aside. Thinly slice the peaches.
  2. In tall sundae glasses, layer the peach slices, raspberries and raspberry sauce, finishing with scoops of ice cream, a generous spoonful of whipped cream and a scattering of flaked almonds. Serve straight away with long spoons.

Recipe from Good Food magazine, August 2010

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Comments

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jayneabr's picture
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Made these with raspberries as had loads in the fridge! I followed the recipe and yes they turned out great. I did add the cream but thought it was a bit to much so just had ice cream also made these again and tried with mascapone! It was really yummy! I think this is a recipe to made and play around with!

ailiejan's picture
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This was so easy - but the flavours really came to life and presenting in a pretty glass just added to the taste sensation! I didn't have any double cream but didn't miss it. Have already made a few times - and have substituted strawberries for raspberries too.

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