A sunny, happy dessert—preferably to be enjoyed alfresco!
Around this time of year fresh and ripe fruit is still thin on the ground. Traditional preservation methods are often overlooked, but tinned peaches offer a ray of sunshine, as can frozen raspberries which both come together to make this classic dessert.
Ingredients (serves 4)
• 250g frozen raspberries
• ½ lemon, juiced
• 2tbsp icing sugar
•400g tin of peach halves in syrup
•4 scoops of best vanilla ice cream
1. Tip the raspberries and lemon juice into a pan and heat gently until the raspberries begin to collapse.
2. Stir in the icing sugar, blitz with a hand blender and then use the back of a spoon to press the juice through a sieve to remove the seeds.
3. Divide the coulis between four bowls, top with the peach halves and a large scoop of ice cream.
TIP: It’s not the traditional serve, but I think it’s best when the raspberry coulis is still hot, creating a contrast to the cold ice cream and room temperature peach halves. Why not try breaking up meringues and using them to layer for a Peach Melba-inspired sundae, topped with whipped cream and toasted almonds.
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