*This recipe is gluten-free according to industry standards
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Ingredients
- peaches 4, ripe but firm
- prosecco 400ml
- peach brandy or liqueur 2 tbsp
- caster sugar 150g
- raspberries 200g
- vanilla ice cream to serve
Method
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Step 1
Bring a large pan of water to the boil. Drop in the peaches and simmer for a couple of minutes then drain and cool until you can handle them.
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Step 2
Peel off the skins, cut in half and discard the stones.
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Step 3
Put the prosecco, brandy and sugar in a pan.
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Step 4
Heat gently until the sugar dissolves, then boil for 2 minutes. Turn the heat down and add the peach halves.
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Step 5
Poach for 3 minutes then turn off the heat and leave to cool in the liquid.
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Step 6
Add the raspberries after 10 minutes.
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Step 7
To serve, spoon the poached peaches and raspberries into bowls.
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Step 8
Add a scoop of ice cream and spoon over some of the poaching liquid.
Nutritional Information
- Kcals 300
- Fat 0.2g
- Saturates 0.1g
- Carbs 51.4g
- Sugars 51.4g
- Fibre 3.1g
- Protein 1.6g
- Salt 0.2g