Peach Melba

1. 1

   Split cake in half to a thickness of about 3cm and cut 1 half into 4 rounds, roughly the size of a peach half.

2. 2

   Dice half the peaches.

3. 3

   Place a round of sponge cake in each glass dish and soak with brandy. Place a peach half on sponge, hollow side up, and place a scoop of ice cream on each peach.

4. 4

   Pour raspberry syrup over ice cream, decorate with whipped cream and chopped nuts and scatter round diced peach and extra fresh raspberries.

5. 5

   Raspberry syrup:Place ingredients in blender and puree until smooth. Place in a small saucepan, bring to the boil and simmer 2 minutes. Cool before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.