Charred & smoky peach sundae
- Ed Smith
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Serves 4
Easy
Prep: 10 mins
Cook: 10 mins
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Impress with a glorious peach sundae for dessert at the end of a barbecue. Guaranteed to go down well, it’s really just an assembly of pleasing ingredients
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
415g can peaches halves
in juice or light syrup
-
200g frozen raspberries
-
4 scoops vanilla ice cream
(gluten-free, if necessary)
-
30g flaked almonds
-
150ml double cream
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Nutrition: Per serving
- kcal396
- fat29g
- saturates16g
- carbs26g
- sugars25g
- fibre3g
- protein5g
- salt0.2g
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Method
-
step 1
Drain the peaches, reserving the liquid, then char on the barbecue for 5-8 mins. Transfer to a flameproof pan or tray and set aside.
-
step 2
Use a jug or hand blender to purée the reserved liquid from the peaches and 130g of the frozen raspberries. Keep chilled until needed. Will keep chilled for a day.
-
step 3
About 10 mins before serving, remove the ice cream from the freezer to soften slightly, and set the tray or pan of peaches over the still-warm barbecue for about 5 mins to warm through. If you like, toast the flaked almonds in a small, dry pan over a low heat. Whip the cream until it leaves a ribbon trail when the whisk is lifted out.
-
step 4
Cut each warmed peach half into three pieces, then divide between bowls or coupes and top with a scoop of ice cream, 1-2 dessert spoons of the raspberry purée and an equal amount of whipped cream. Scatter over the rest of the berries and the flaked almonds.
Recipe tip
You can also char the peaches in a hot griddle pan over a medium-high heat for about 3-4 mins on each side.
Recipe from Good Food magazine, July 2023
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