Peach melba

Peach melba

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



    1. Step 1

      Put 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.
    2. Step 2

      Meanwhile, 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.
    3. Step 3

      Put 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.
    4. Step 4

      To 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.