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Member recipe

Poached Peach Melba

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Cooking time

Prep: 15 minutes Cook: 30 minutes

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Serves 2

Twist on classic dessert, with poached peaches and a raspberry syrup.

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  • 4 Peaches (approx 450g)
  • 150g Raspberries
  • 200ml Apple and Raspberry Juice (Copella)
  • 65g Sugar
  • 2 tbsp Sherry (Harvey's Bristol Cream)


  1. Halve, peel and de-stone peaches

  2. Place peaches into a saucepan and cover with liquids and sugar. Add water until the peaches are just covered.

  3. Place onto a low to medium heat and bring to a simmer. Poach until peaches are cooked through, they should be soft but retain their shape. Turn peaches during poaching to ensure they're evenly cooked.

  4. Remove peaches and add raspberries (keep some aside for garnish). Crush raspberries and reduce liquids down to a syrup.

  5. Once syrupy pass through a thin sieve to remove seeds. Blanch raspberries in the syrup for 10-15 seconds.

  6. To serve pour syrup over peaches and garnish with raspberries.

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