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Ingredients

Method

  • 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.

  • 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 4.7 out of 5.3 ratings
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