4 perfectly ripe peaches
200 gm raspberries, crushed
with 50gm caster sugar and
1-2 tsp apple cider vinegar
(or to taste; alternatively
use leftover raspberry pulp
from raspberry vinegar,
see recipe p66)
Pure icing sugar, to taste
Vanilla ice-cream, to serve
1 Cut peaches in half and
remove the seed, then cut
into large wedges and place
on a serving platter.
2 Taste raspberry pulp and
if flavour is too sharp, adjust
with icing sugar to taste
(pulp should be both sharp
and sweet).
3 To serve, spoon raspberry
vinegar pulp over peaches
and top with ice-cream.
Fast peach Melba SERVES 4
“Raspberries are at their peak during the festive
season,” says McEnearney. “Peach Melba is all about
the balance of sweet peaches, sharp raspberries and
the creamy ice cream to bring the flavours together.”
Hash Ottinetti pan and This is Visser
cutlery, both from The DEA Store.
Blue dish from Studio Enti. Splendid
Wren ceramic teaspoon from Elph
Store. All other props stylist’s own.
Mullet Platter and blue bowl, both
from Studio Enti. Plate from Heart
in Ceramics. All other props stylist’s
own. Peach Melba Large plate from
Heart in Ceramics. Small bowl from
Studio Enti. All other props stylist’s
own. Stockists p176.