Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cut a small cross in the base of each peach. Drop into a pan of boiling water for 30 seconds, then lift into cold water and peel off the skins.
- 2
Heat the water, caster sugar, vanilla paste and lemon peel in a pan until the sugar dissolves. Add the peaches and poach gently for 10 to 15 minutes, until a knife slides in easily.
12 min - 3
Lift the peaches out and leave to cool. Halve and stone them.
- 4
Blitz the raspberries with the icing sugar and lemon juice, then push through a sieve to remove the seeds.
- 5
Put a scoop of ice cream in each of four glasses, top with two peach halves and pour 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.
