A large sharing platter of sliced peaches and meringue

Peach melba sundae platter

Name: Peach melba sundae platter
Prep time: 30 min
Cook time: 2 min
Total time: 32 min
Yield: 8
Ingredients: 1 tub of vanilla ice cream (you’ll need 2 scoops per person); 4-6 ripe peaches; 1 tsp vanilla extract; 2 tbsp icing sugar; 300ml double cream; 6 meringues broken into large chunks; 1 punnet of raspberries; brandy snaps, smashed into pieces to decorate; 150g raspberries; 2 tbsp icing sugar

Janine Ratcliffe

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Serves 6 - 8

Easy

Prep: 30 mins

Cook: 2 mins

A star rating of 5 out of 5.2 ratingsRate

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This is so impressive looking for what is essentially a last-minute assembly job and makes for an effortless dinner party dessert

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Try our peach melba sundae platter, then discover peach melba ice cream, peach melba smashed pavlova and peach melba tart.

Use a freezerproof platter so you can scoop the ice cream into balls ahead of time, then just pile everything else on top.

Peach melba sundae platter recipe

Ingredients

Nutrition

1 tub of vanilla ice cream (you’ll need 2 scoops per person)
4-6 ripe peaches
1 tsp vanilla extract
2 tbsp icing sugar
300ml double cream
6 meringues

broken into large chunks
1 punnet of raspberries
brandy snaps, smashed into pieces

to decorate

RASPBERRY SAUCE

150g raspberries
2 tbsp icing sugar

Nutrition: per serving (8)

kcal494
fat30g
saturates19g
carbs48g
sugars48g
fibre3g
protein6g
salt0.3g

Method

step 1

Use an ice cream scoop or large spoon to scoop 16 balls of ice cream. Arrange on a freezerproof platter, then freeze until ready to serve.
step 2

Drop the peaches into a large pan of boiling water and simmer for 2 mins. Scoop out using a slotted spoon, then leave to cool completely. Halve, then peel away the skins and remove the stones. Halve each half again, so you have 16-24 quarters. Put the peaches in a bowl, then scatter over ½ tsp of vanilla extract and 1 tbsp of icing sugar. Mix to combine, then chill.
step 3

To make the sauce, put the raspberries and sugar in a blender with a splash of water, and blend until smooth. Push through a sieve set over a bowl, discarding any pips.
step 4

To assemble, whip the cream with the remaining vanilla and sugar to soft peaks.
step 5

Take out the platter of ice cream and dollop over some of the whipped cream. Layer the meringues, peaches, raspberries and remaining cream on top, then finish with the raspberry sauce and brandy snap pieces.

More ways with peaches

an upside-down peach cake topped with a scoop of clotted cream on a pink surface

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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A star rating of 5 out of 5.2 ratings

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