Ingredients
- 300g raspberries
- 50g caster sugar
- 200ml double cream
- 4 ripe peaches, halved, stones removed
- 8 scoops good-quality vanilla ice cream
- handful flaked almonds
Method
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Blitz half the raspberries with half the sugar and a splash of water to make a raspberry sauce, then tip into a small bowl. In a separate bowl, whisk the cream with the remaining sugar until stiff and spoonable, then set aside. Thinly slice the peaches.
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In tall sundae glasses, layer the peach slices, raspberries and raspberry sauce, finishing with scoops of ice cream, a generous spoonful of whipped cream and a scattering of flaked almonds. Serve straight away with long spoons.