Melba purées

Melba purées


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About this recipe: Transform your ice cream into something extra-special with this colourful, nutritious sauce of layered peach and raspberry purées.

Jan Cutler

Serves: 4 

  • 400g can peach slices
  • 300g can raspberries
  • 1 tsp icing sugar

Prep:10min  ›  Ready in:10min 

  1. Purée a 400g can peach slices with their syrup in a blender and transfer to a jug. Then purée a 300g can raspberries with their syrup. (Sieve the raspberry purée if you have the time and really do not like the seeds.) The purées should be tangy and light to complement sweet ice cream, but if you prefer a sweeter flavour add 1 tsp icing sugar to each.
  2. Divide the purées equally among four soup plates or dessert dishes, adding alternate amounts without mixing, peach first, then raspberry. Add ice cream to the centre and serve.

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