/
51
Fresh peaches and ice cream are a winning combination. This fun,
pretty knickerbocker glory will be a hit at a barbecue
Recipe courtesy of M&S
Photo: Philip Webb
Preparation:
20
minutes
Cooking:
5
minutes
Serves:
4
Ingredients
125
g Swiss dark chocolate,
broken into pieces
50
g caster sugar
250
ml double cream
50
g chopped mixed nuts
2
fresh peaches
12
scoops raspberry ripple
free range ice cream
Method
1.
To make the sauce, put the chocolate, caster sugar, 100ml double cream
and 50ml hot water in a heavy based pan. Stir over a gentle heat until the
chocolate has melted. Set aside to cool. Spread out the nuts on a baking sheet
and place under a hot grill until golden. Leave to cool.
2.
Place the peaches in a bowl and cover with boiling water. Leave for 5
minutes, drain and refresh under cold running water. Carefully peel the skins.
Halve the peaches, remove the stones, then cut into wedges. Reserve 8 slices.
3.
Whip the remaining cream into soft peaks. Arrange half the peaches in four
sundae glasses and top with a scoop of ice cream. Drizzle over a little sauce
and sprinkle with a few nuts. Top with the rest of the peaches, two scoops of ice
cream, more sauce and sprinkle over more nuts. Finish with the whipped cream
and two peach slices. Pour over the remaining sauce and sprinkle with the rest
of the nuts.