Peach Melba

1. 1

   Place the wine, honey and orange peel in a saucepan on medium heat. Bring to a boil. Reduce the heat to low and simmer for 5 mins.

2. 2

   Add the peaches to the syrup. Return to a simmer and cook for 3-5 mins, until tender and skin starts to come away. Remove the peaches. Cool slightly then peel.

3. 3

   Increase the heat and boil the syrup rapidly for 10 mins, until reduced by half. Cool.

4. 4

   Meanwhile, puree the frozen raspberries and sugar in a blender.

5. 5

   Place the peaches in serving dishes. Drizzle with the reduced syrup and raspberry puree. Top with the fresh raspberries and serve with ice cream.

No additional tips available.