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    Peche Melba

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    Peche Melba

    Serves: 4


    • 4 large ripe peaches, crossed on top
    • 1.2 litres water
    • 250g sugar
    • Juice of 1 lemon
    • 2 x 250g punnets raspberries
    • 4 large scoops Waitrose Organic Vanilla Ice Cream
    • 4 sprigs of mint


    1. Plunge the peaches into boiling water for 30 seconds. Refresh in iced water and peel when cooled.
    2. Boil 1.2 litres of water with the sugar and lemon juice, add the peaches and lower the heat. Cover with a disc of greaseproof paper, then place a plate on top, ensuring that the peaches are totally submerged. Poach for 30 minutes or until thoroughly cooked, then leave to cool in the syrup.
    3. Purée the raspberries in a blender and strain through a fine sieve to remove any seeds. Sweeten the purée with a little of the poaching liquid.
    4. Halve and stone the peaches then pour the purée into 4 large wine glasses or bowls. Top with one half of the peach, then a large ball of ice cream, then the second half of the peach. Decorate with sprigs of mint.

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    Cook's tips

    The peaches and the raspberry sauce can be prepared up to 12 hours in advance.


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