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This recipe is from Episode 2 of Good Chef Bad Chef Series 3



  • 1.

    Poach 5 peaches in a pot with cold water and 2 cups of caster sugar. Peal some orange and lemon rind and add to pot with vanilla pod. Allow to simmer for 15 mins.

  • 2.

    In a smaller pot, pour raspberries, 2 tbsp caster sugar in a pot. Allow to simmer away for 15 mins to make a raspberry puree.

  • 3.

    Remove peaches from boil and gently peal the skins.

  • 4.

    Blitz raspberry puree and strain the puree to remove seeds whilst pouring into a bowl. Pour some raspberry puree into the bottom of 2 glasses add a peach on top. Top with fresh raspberries, ice cream scoops, another peach, additional ice cream scoop and more raspberries.

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Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Peach melba.


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