Peach Melba sundae

Peach Melba sundae

The fashionable one

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Gluten freeVegetarian
  • Makes2 sundaes
  • CourseDessert
  • Prepare10 mins
  • Cook5 mins
  • Total time15 mins
  • Pluscooling

Ingredients

  • ½ tsp extra virgin olive oil, plus extra for drizzling (optional)
  • 2 peaches, quartered
  • 4 scoops (about 200g) Peach Melba Dairy Ice Cream
  • 2 scoops (about 100g) clotted cream ice cream
  • 3 tbsp No.1 Raspberry & Madagascan Vanilla Coulis
  • 2 tsp Cooks’ Ingredients Freeze Dried Raspberries

Method

  1. Put the oil in a small frying pan set over a medium-high heat, then fry the peach quarters, cut-side down, for 3-5 minutes, until golden and slightly charred. Set aside to cool for about 15 minutes, then finely slice.

  2. Take 2 bowls and put 2 scoops of peach Melba and 1 scoop of clotted cream ice cream in each. Arrange the peach slices on top, spoon over the coulis, then scatter with the dried raspberries. Drizzle over a little olive oil, if liked.

Cook’s tip

Leftovers, Raspberry coulis 

Swirl through Greek yogurt or add a splash to a G&T.

Nutritional

Typical values per sundae when made using specific products in recipe

Energy

1,757kJ/ 419kcals

Fat

18g

Saturated Fat

11g

Carbohydrates

56g

Sugars

51g

Fibre

4.6g

Protein

7g

Salt

0.2g

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