- 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
- 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.