Ingredients
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
Method
Method
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.
