2
large ripe peaches or 425g/15oz can sliced peaches
8
scoops vanilla ice cream
Method:
Press the
raspberries through a non-metallic sieve.
Add a little
lemon juice to the raspberry puree and sweeten to
taste with icing sugar.
Dip fresh peaches
in boiling water for 4-5 seconds, then slip off the
skins, halve along the indented lien, then slice; or
tip canned peaches into a sieve and drain them.
Place two scoops
of ice cream in each individual glass dish, top with
peach slices, then pour over the raspberry puree.
Serve immediately.
Cold Desserts
Recipes - Peach Melba Recipe
