← Nouns Cooking · Dessert Parlour

Ingredients

• 4 ripe but firm peaches
• 150 g Sugar
• 500 ml Water
• 1 tsp vanilla extract or 1 split vanilla pod
• 200 g Raspberries
• 40 g Icing sugar
• 1 tsp lemon juice
• 8 scoops vanilla ice cream
• 2 tbsp flaked almonds, toasted (optional)

Method

1. Bring the sugar, water and vanilla to the boil in a pan just big enough to hold the peaches, stirring until the sugar dissolves.
2. Lower in the whole peaches and simmer gently for 5–8 min, turning them now and then, until a knife slides in easily. Lift out and leave until cool enough to handle.
3. Slip off the skins, halve the peaches and remove the stones. Let them cool in a little of the syrup, about 30 min, or chill.
4. For the sauce, blitz the raspberries with the icing sugar and lemon juice, then push through a sieve to remove the seeds.
5. Put two scoops of ice cream in each glass, top with two peach halves, spoon over the raspberry sauce and finish with toasted almonds.

Tips

• Keep the leftover peach syrup for fruit salads or drinks.
• The almonds are optional; leave them off for a nut-free dessert.

Sources

Written in our own words after cross-checking these recipes:

196 flavors Great British Chefs