Charred & smoky peach sundae

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
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Drain the peaches, reserving the liquid, then char on the barbecue for 5-8 mins. Transfer to a flameproof pan or tray and set aside.
  2. Step 2

    Use 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.
  3. Step 3

    About 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.
  4. Step 4

    Cut 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.