Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the water, caster sugar, lemon zest and half the vanilla in a wide pan. Heat gently, stirring, until the sugar dissolves, then bring to a simmer.
- 2
Slide in the peach halves, cut side down. Poach gently for 8 to 10 minutes, turning once, until a knife slips in easily.
10 min - 3
Lift the peaches out with a slotted spoon and leave until cool enough to handle. The skins will slip off with your fingers.
- 4
Blend the raspberries with the icing sugar, the lemon juice and the rest of the vanilla. Push through a sieve to remove the seeds. The sauce should be bright and pourable.
- 5
Put two peach halves in each glass or bowl, add a scoop of ice cream and spoon over the raspberry sauce. Serve straight away.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
