This classic French dessert can be prepped ahead of time, perfect for entertaining. You can also top with crushed meringue and whipped cream for an easy eton mess-style pudding
- 500g caster sugar
- 1lemon , juiced
- 1vanilla pod , split
- 6large peaches (not too ripe)
- 300g raspberries
- 2tbsp icing sugar
- vanilla ice cream , to serve
Step 1Put the sugar, half the lemon juice and the vanilla pod in a large pan. Pour in 600ml of water, then put over a medium-high heat and bubble for 6-8 mins or until it starts to look syrupy. Swirl the pan to dissolve the sugar, then heat gently for 5 mins until syrupy.
Step 2Meanwhile, halve the peaches and remove the stones. Put them in the syrup and poach for 4-5 mins, carefully flipping halfway, until soft when pierced with a knife. Transfer to a plate, reserving the poaching liquid, and allow to cool enough so you can remove the skins.
Step 3Put the raspberries, icing sugar and remaining lemon juice in a blender and blitz until smooth. Pass through a sieve so you have a smooth sauce.
Step 4To serve, spoon the peaches onto a plate along with a scoop of ice cream. Drizzle over the raspberry sauce as well as some of the poaching juices from the pan.