Peach Melba knickerbocker glory
Peaches and raspberries are a heavenly match and kids will love these retro puds
- Prep: 30 mins
- Serves 4
- Easy
Ingredients
- 300g raspberries
- 50g caster sugar
- 200ml double cream
- 4 ripe peaches, halved, stones removed
- 8 scoops good-quality vanilla ice cream
- handful flaked almonds
Method
-
Blitz half the raspberries with half the
sugar and a splash of water to make a
raspberry sauce, then tip into a small
bowl. In a separate bowl, whisk the
cream with the remaining sugar until
stiff and spoonable, then set aside.
Thinly slice the peaches.
-
In tall sundae glasses, layer the peach
slices, raspberries and raspberry sauce,
finishing with scoops of ice cream, a
generous spoonful of whipped cream
and a scattering of flaked almonds.
Serve straight away with long spoons.
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