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Peach melba

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

Serves 2

Ingredients

  • 1½l of cold water

  • 2 cups caster sugar
  • ½ vanilla pod, split open length wise, then thinly peeled
  • Rind of about two-thirds of a lemon

  • 6 just ripe peaches 

  • Juice of 1 orange

  • Juice of ½ lemon extra
  • 2 tbsp caster sugar

  • About 250 g raspberries (frozen berries are ok)

  • About 1 litre of good quality vanilla ice-cream

  • About 40 g toasted flaked almonds

  • A little icing sugar for dusting, from a shaker
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Method

  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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