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Peach Melba #2

350 calories per serving

ingredients

serves 4
1 vanilla pod
350 g (12 oz) raspberries
6 tablespoons water
100 g (4 oz) icing sugar
juice of 1/2 lemon
1 1/2 tablespoons raspberry brandy
2 fresh ripe peaches or 4 canned peach halves
250 ml (8 fl oz) vanilla ice cream
150 ml (1/4 pint) double cream
25 g (1 oz) sachet vanilla sugar
few chocolate leaves (ready-bought)

method

1. Slit the vanilla pod lengthways using a sharp knife and scrape out the pith.

2. Sort and wash the raspberries and puree them in a blender with the water, icing sugar, lemon juice, vanilla pith and raspberry brandy. Strain the puree through a sieve and reserve the sauce.

3. Prick the peaches several times with a fork, scald and peel them. Cut the peaches in half and remove the stones, or drain canned peaches.

4. Arrange the ice cream in 4 individual glasses, top with the peach halves and cover one side with the raspberry sauce.

5. Whip the cream with the vanilla sugar until stiff, transfer to a piping bag with a fluted nozzle and pipe cream whirls around the peaches. Decorate with chocolate leaves if liked.

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