Peach Melba
Ingredients
6
Steps
4
Serves
4
Cook Time
10-15 Min
Ingredients
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Purée the raspberries and icing sugar together in a blender or food processor. Pass through a sieve and discard the seeds.
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Stir the sugar, vanilla pod and 600ml/1pt water in a pan over a low heat until the sugar has completely dissolved.
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Bring the sugar syrup to the boil, and add the peaches, ensuring that they are covered with the syrup. Simmer for 5 minutes or until tender, then remove the peaches with a slotted spoon and carefully remove the skin.
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To serve, put a scoop of ice cream on each plate, add a peach and spoon raspberry purée on top.