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Ingredients
4 peaches
500ml water
300 ml dessert wine
150g caster sugar
1 punnet of raspberries
100g icing sugar
Vanilla ice cream
Method
Pour the water into a saucepan and bring to a boil, score the peaches and drop into the boiling water for 15 seconds, remove from the pan and place into iced water to refresh.
Add the dessert wine, caster sugar and vanilla to the water and bring to a simmer.
Peel the skin from the peaches and place the peeled peaches into the water and simmer for 10-15 minutes then turn off the heat and allow the peaches to cool completely in the liquor.
Place the raspberries and icing sugar into a small pan and bring to a boil, then pass the mixture through a fine sieve until smooth.
Remove the ice cream from the freezer and press it into a mould (I used a star shaped pastry cutter.) Then place the moulded icecream onto a baking paper lined tray and back into the freezer for 1 hour to re-set.
Serve the ice cream topped with a cooled peach and garnished with raspberry coulis.
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