Peach Melba
By: Andie Mitchell
Published: Saturday, February 13, 2010 - 1:39am

Ingredients




1 sponge cake
4 tablespoons brandy
8 peach halves
4 scoops vanilla ice-cream
whipped cream
1 tablespoon almonds, flaked
For Raspberry Syrup
1 cup raspberries
4 teaspoons sugar (caster)
1 teaspoon lemon juice

Preparation

1 Split cake in half to a thickness of about 3cm and cut 1 half into 4 rounds, roughly the size of a peach half. 2 Dice half the peaches. 3 Place a round of sponge cake in each glass dish and soak with brandy. Place a peach half on sponge, hollow side up, and place a scoop of ice cream on each peach. 4 Pour raspberry syrup over ice cream, decorate with whipped cream and chopped nuts and scatter round diced peach and extra fresh raspberries. 5 Raspberry syrup:Place ingredients in blender and puree until smooth. Place in a small saucepan, bring to the boil and simmer 2 minutes. Cool before using.