Peach melba


  • 6 medium (about 160g each) ripe white peaches, halved, stones removed
  • 1L (4 cups) cold water
  • 1(8-ounce) can pineapple chunks,drained
  • 370ml orange muscat & flora dessert wine (Brown Brothers brand)
  • 140g (2/3 cup) caster sugar
  • 1 vanilla bean, split
  • 2 x 120g punnets raspberries
  • 45g (1/4 cup) icing sugar mixture
  • 6 scoops vanilla ice-cream, to serve


    step 1

    Use a small sharp knife to cut a small cross in the base of each peach.

    step 2

    Combine the water, wine, sugar and vanilla bean in a large saucepan and stir over low heat for 5 minutes or until the sugar dissolves. Add peaches. Increase heat to medium-high and bring to the boil. Reduce heat to medium-low and simmer, covered, for 25 minutes or until the peaches are tender. Remove from heat and set aside in the pan for 15 minutes to cool. Use your fingers to gently peel the peaches and discard skin.

    step 3

    Transfer peaches and cooking liquid to a large bowl. Cover with plastic wrap and place in the fridge for 3 hours to chill.

    step 4

    Place raspberries and icing sugar in the bowl of a food processor and process until smooth. Strain the raspberry puree, gently pressing with the back of a spoon, through a fine sieve into a bowl.

    step 4

    Place peaches in bowls. Spoon over a little cooking liquid and drizzle with raspberry puree. Serve with ice-cream.