Grilled Pineapple

Nellies Peachy Melba

Nellies Peachy Melba

Ingredients

Makes 4 servings

• 2 cups water
• 3 ripe peaches
• 1 1/2 cups sugar
• 2 tablespoons plus 1 teaspoon lemon juice
• 1 cup fresh raspberries
• 4 scoops vegan vanilla ice cream
• 1 tablespoon sliced toasted almonds

Method

1. In a large saucepan, bring the water to a boil over high heat and add the peaches
2. After 30seconds, reduce the heat to medium, scoop out the peaches with a slotted spoon and place them in a bowl of cold water
3. To the simmering water, stir in 1 cup of the sugar and 2 tablespoons of the lemon juice, stirring to dissolve the sugar
4. Reduce the heat to low and keep the water at a simmer while you remove the skins from the peaches
5. Remove the skins from the cooled peaches and return the peaches to the simmering water for 8minutes
6. Drain the peaches, then pit and slice them
7. Set aside
8. In a small saucepan, combine the raspberries and the remaining 1/2 cup of sugar and heat over medium heat
9. Crush the berries with the back of a spoon to release the liquid, stirring to dissolve the sugar
10. Press the berries through a fine sieve into a bowl to remove the seeds
11. Discard the seeds
12. Add the remaining 1 teaspoon of lemon juice and set aside
13. Scoop the vegan ice cream into clear dessert bowls and top with the sliced peaches
14. Drizzle with the raspberry sauce, sprinkle with almonds and serve

Full List of Pudding Recipes
Full List of Peach Recipes

Peach Cobbler:
Preheat oven to 375°F (190°C, or gas mark 5) Spray an 8 x 8-inch (20 x 20cm) baking pan with nonstick cooking spray In a mixing bowl, combine the sliced peaches (I use Continue Reading →