Peach, white chocolate & tahini sundae

For the peaches, put the sugar, whole peaches and 400ml water in a small saucepan. Bring up to a simmer, then reduce the heat and poach until the skins are easy to remove (about 5 minutes). Use tongs to transfer to a board, then carefully peel away the skin. Set aside to cool, then halve, discard the stones and halve again. Chill until needed.

Meanwhile, chop the chocolate. Put the chocolate, tahini and cream in a heatproof bowl and set over a saucepan filled with 2cm simmering water (ensure the bottom of the bowl doesn’t touch the water). Heat, stirring occasionally, until the chocolate is melted and smooth (about 5 minutes). Remove from the heat and leave to cool to room temperature.

To assemble, spoon a little of the chocolate tahini sauce into the base of 4 sundae glasses, top each with ½ a peach, a generous scoop of ice cream followed by a spoonful of yogurt, then repeat with the remaining peaches, ice cream, tahini sauce and yogurt. Top with the crumbled fruit and nut bars and serve straight away.