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Peach Melba knickerbocker glory

Peaches and raspberries are a heavenly match and kids will love these retro puds

  • Prep: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 498
  • Carbohydrates 38
  • Saturated Fat 19
  • Sugar 37
  • Protein 6
  • Fat 37
  • Fibre 4
  • Salt 0.13

Nutrition per serving

  • Calories 498
  • Carbohydrates 38
  • Saturated Fat 19
  • Sugar 37
  • Protein 6
  • Fat 37
  • Fibre 4
  • Salt 0.13

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

  1. 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.

  2. 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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