Peach Melba


1½L of cold water

2 cups caster sugar

½ vanilla pod, split open length wise, then thinly peeled

rind of about two-thirds of a lemon

6 just ripe peaches

juice of 1 orange

juice of ½ lemon extra

2 tbsp caster sugar

about 250 g raspberries (frozen berries are ok)

about 1 litre of good quality vanilla ice-cream

about 40 g toasted flaked almonds

a little icing sugar for dusting, from a shaker



Poach 5 peaches in a pot with cold water and 2 cups of caster sugar. Peal some orange and lemon rind and add to pot with vanilla pod. Allow to simmer for 15 mins.

In a smaller pot, pour raspberries, 2 tbsp caster sugar in a pot. Allow to simmer away for 15 mins to make a raspberry puree.

Remove peaches from boil and gently peal the skins.

Blitz raspberry puree and strain the puree to remove seeds whilst pouring into a bowl. Pour some raspberry puree into the bottom of 2 glasses add a peach on top. Top with fresh raspberries, ice cream scoops, another peach, additional ice cream scoop and more raspberries.