Peach Melba Knickerbocker Glory
Indulge in this delightful Raspberry Peach Sundae recipe that combines the sweet and juicy flavors of fresh peaches and raspberries with the creamy goodness of vanilla ice cream and whipped cream. Each layer adds a burst of fruity goodness, topped with a sprinkle of flaked almonds for a crunchy finish. Perfect for a summer treat or a special dessert to impress your friends and family.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 498 calories
- Fat Content: 37 grams fat
- Saturated Fat Content: 19 grams saturated fat
- Carbohydrate Content: 38 grams carbohydrates
- Sugar Content: 37 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.13 milligram of sodium
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