Charred Smoky Peach Sundae

• canned peach halves↗415g g

  in juice or light syrup

• frozen raspberries↗200g g
• vanilla ice cream servings4

  (gluten‑free, if needed)

• sliced almonds30g g
• double cream↗150ml ml

Step-by-step instructions

1. 1

   Drain the peaches, keeping the liquid, then char them on the barbecue for 5‑8 minutes. Transfer to a heat‑proof dish or tray and set aside.

2. 2

   Use a pitcher or hand blender to puree the reserved peach liquid with 130 g of frozen raspberries. Keep in the refrigerator until use. It will stay chilled for a day.

3. 3

   Ten minutes before serving, remove the ice cream from the freezer so it softens slightly, and place the dish or tray with the peaches over the still‑warm barbecue for about 5 minutes to warm them. If desired, toast the sliced almonds in a small dry pan over low heat. Whip the cream until it forms soft peaks when the whisk is lifted.

4. 4

   Cut each warmed peach half into three pieces, then distribute them into cups or bowls, add a serving of ice cream, 1‑2 dessert spoons of raspberry puree, and the same amount of whipped cream. Sprinkle with the remaining berries and sliced almonds.