Charred & smoky peach sundae
Impress with a glorious peach sundae for dessert at the end of a barbecue. Guaranteed to go down well, it’s really just an assembly of pleasing ingredients
- Serves: 4 persons
- 415g can peaches halves, in juice or light syrup
- 200g frozen raspberries
- 4scoops vanilla ice cream (gluten-free, if necessary)
- 30g flaked almonds
- 150ml double cream
Step 1Drain the peaches, reserving the liquid, then char on the barbecue for 5-8 mins. Transfer to a flameproof pan or tray and set aside.
Step 2Use a jug or hand blender to purée the reserved liquid from the peaches and 130g of the frozen raspberries. Keep chilled until needed. Will keep chilled for a day.
Step 3About 10 mins before serving, remove the ice cream from the freezer to soften slightly, and set the tray or pan of peaches over the still-warm barbecue for about 5 mins to warm through. If you like, toast the flaked almonds in a small, dry pan over a low heat. Whip the cream until it leaves a ribbon trail when the whisk is lifted out.
Step 4Cut each warmed peach half into three pieces, then divide between bowls or coupes and top with a scoop of ice cream, 1-2 dessert spoons of the raspberry purée and an equal amount of whipped cream. Scatter over the rest of the berries and the flaked almonds.