Peach Melba Sundaes

Peach Melba Sundaes

Bring peach melba sundaes to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Fruit Wheat Beer when the food is ready.

Ingredients

Serves 4

• 4 ripe peaches

• 200 g raspberries

• 50 g caster sugar

• 1 tbsp lemon juice

• 500 ml vanilla ice cream (suitable for vegetarians)

• 30 g flaked almonds

• 150 ml water

Instructions

1. Simmer sugar and water for 2 minutes. Halve and stone peaches and poach in syrup for 5–8 minutes until tender.

2. Cool peaches in syrup and remove skins if desired. Blend raspberries with lemon juice and 2 tbsp syrup and sieve.

3. Toast almonds in a dry pan for 2 minutes until golden and cool.

4. Layer peaches, ice cream and raspberry sauce in glasses, scatter with almonds and serve immediately.

Serving Suggestions

Allow the full cooling, setting or freezing time in the method before serving. Cut or scoop modest portions after a meal and keep chilled ingredients refrigerated until needed.

Pairing Tips

Start with Fruit Wheat Beer. Gentle fruit aromas and low bitterness complement the fruit and creamy elements. Choose a sweeter example and serve a small glass. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.