Peach Melba knickerbocker glory
- Barney Desmazery
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Serves 4
Easy
Prep: 30 mins
A star rating of 4.5 out of 5.4 ratingsRate
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Peaches and raspberries are a heavenly match and kids will love these retro puds
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Homemade fish fingers
A star rating of 4.7 out of 5.23 ratings
Ingredients
Nutrition
Units:
MetricUS
-
300g raspberries
-
50g caster sugar
-
200ml double cream
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4 ripe peaches
halved, stones removed
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8 scoops good-quality vanilla
ice cream
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handful flaked almonds
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Nutrition: per serving
-
kcal498
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fat37g
-
saturates19g
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carbs38g
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sugars37g
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fibre4g
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protein6g
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salt0.13g
low
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Method
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step 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.
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step 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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A star rating of 4.5 out of 5.4 ratings
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