AS SEEN ON
Big Kitchen
Ainsley Harriott
Barbecued peach Melba
Originally invented by a French chef at The Savoy , peach Melba has always been a British favourite , and I loved it as a child . This is my version for the barbecue – it ’ s easy to prepare and the perfect dessert to cook as the flames die back . The hot , sticky peaches with the texture of the nuts and the sweet tart raspberry sauce is a real delight , and the black pepper adds a surprising burst of aromatic spice . If it ’ s not a day for a barbecue , the peach parcels can be baked in the oven at 200C / 180C fan / gas 6 for 12-15 minutes .
SERVES 4
• 300g fresh raspberries , plus extra to serve
• 1-2 tbsp icing sugar
• ½ lemon , zested and juiced
• splash raspberry gin , Chambord or Framboise liqueur ( optional )
• 4 ripe peaches , halved and stoned
• small knob of butter
• 2 tbsp brown sugar
• runny honey , for drizzling
• 4-8 scoops vanilla ice cream
• 3 tbsp flaked almonds , toasted
1 Put the raspberries in a food processor or blender and blitz until well puréed . Strain through a sieve into a bowl , pressing down on the solids to release the juice . Sift 1 tbsp icing sugar into the purée and whisk until fully combined . Stir through a squeeze of lemon juice to taste and adjust for sweetness if needed . Add a splash of raspberry gin , Chambord or Framboise liqueur , if you like . Chill until ready to serve . 2 Prepare four squares of heavy-duty kitchen foil and place two halves of peach on each one , cut-side up . Dot a little butter over each peach half , then top each one with ¼ tbsp brown sugar , lemon zest , a drizzle of honey and a pinch of black pepper . Gather up the sides of the foil to create a parcel and scrunch to seal the packets . 3 Put the peach parcels on the barbecue grill away from direct heat , or put in the dying embers . Cook for 10-15 mins , depending on the heat of your barbecue . 4 Arrange the peaches in four serving bowls , pouring over any cooking juices ( or eat straight from the foil ). Top with a scoop or two of ice cream , drizzle with the raspberry sauce and scatter with the toasted almonds and extra fresh raspberries .
Recipe credit : Ainsley ’ s Good Mood Food , published by Ebury Press bbcgoodfoodshow . com 103