Ingredients

• 2 whole peaches
• 50g/1¾oz unsalted butter
• 75g/2½oz caster sugar
• 1 orange
• juice only
• 25g/1oz flaked almonds
• 25g/1oz pistachio nuts
• shells removed
• 100g/3½oz raspberries
• 300g/10½oz vanilla ice cream
• 25g/1oz pistachio nuts
• shelled and roughly chopped
• 25g/1oz flaked almonds
• roughly chopped

Directions

• For the peach melba and pistachio and almond caramel
• preheat the oven to 200C/400F/Gas 6.
• Place the peaches on a baking tray and use a blow torch to blister the skins (alternatively place under a hot grill
• turning occasionally). Set aside until cool enough to handle
• then remove the skins. Cut in half and remove the stone.
• Place the peaches in a baking tray
• cut-side up
• and dot butter on top. Roast for 15-20 minutes
• or until soft but still holding their shape.
• Heat a frying pan until hot
• add the caster sugar and melt until it forms a caramel
• swirling the pan occasionally. Add the orange juice and swirl to combine. (CAUTION: boiling sugar is extremely hot. Handle very carefully.)
• Add the flaked almonds
• pistachio nuts and raspberries and heat through for two minutes only – you don’t want the raspberries to break down.
• To serve
• place the cooked peaches into a shallow serving bowls and pour over the sauce. Serve with vanilla ice cream and sprinkle over the nuts.