Name Fresh peach melba


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* 100 g (4 oz) fresh or defrosted frozen raspberries
* 1 tbsp icing sugar
* 2 scoops vanilla ice cream
* 2 ripe peaches, peeled, stoned and sliced

Make the melba sauce by pureeing the raspberries in a food processor, then push them through a sieve to get rid of the seeds and stir in the icing sugar until dissolved. Put the ice cream into a dish together with the peach slices and pour the sauce over the top.

Serves: 2 portions

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