Caramelised peach melba with raspberry coulis
Method
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To make the raspberry coulis, put the raspberries, sugar and lemon juice into the bowl of a food processor and blend to a purée.
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Set a sieve over a clean bowl and rub the purée through to remove the raspberry pips. Taste and add more sugar if required. Cover with cling film and set aside until needed.
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For the peaches, preheat the grill to full heat. Place some aluminium foil over a grill rack. Slice the peaches in half and remove the stones.
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Arrange the peach halves on the grill rack, cut sides up. Sprinkle the peach halves generously with caster sugar.
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Place the grill rack with the peaches under the grill and grill until the sugar is sizzling and browning.
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To serve, arrange two sizzling peach halves on each plate, add a scoop of ice cream and drizzle over some of the raspberry coulis. Garnish with fresh raspberries, if you like, and serve the rest of the raspberry coulis in a small jug.
Ingredients
For the raspberry coulis
- 300g/10½oz raspberries
- 2 tbsp icing sugar or caster sugar, or to taste
- 1 tbsp lemon juice, or to taste
For the peaches
- 4 ripe peaches
- 6-8 tbsp caster sugar
- 4 scoops good-quality vanilla ice cream, to serve
- fresh raspberries to garnish, optional
Shopping List
Caramelised peach melba with raspberry coulis
Fruit and vegetables
Cooking ingredients
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