Melba purées

    Melba purées

    11saves
    10min


    Be the first to make this!

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

    Ingredients
    Serves: 4 

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

    Method
    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.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate