Peach melba recipe

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.

• 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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