Peach melba with a pistachio and almond caramel and vanilla ice cream

What could be more summery than roasted peaches with raspberries and ice cream? If your peaches are a little under-ripe scatter a little sugar over them before roasting.


For the peach melba and pistachio and almond caramel
  • 2 whole peaches
  • 50g/1¾oz unsalted butter
  • 75g/2½oz caster sugar
  • 1 orange, juice only
  • 25g/1oz flaked almonds
  • 25g/1oz pistachio nuts, shells removed
  • 100g/3½oz raspberries
To serve
  • 300g/10½oz vanilla ice cream
  • 25g/1oz pistachio nuts, shelled and roughly chopped
  • 25g/1oz flaked almonds, roughly chopped

Preparation method

  1. For the peach melba and pistachio and almond caramel, preheat the oven to 200C/400F/Gas 6.

  2. Place the peaches on a baking tray and use a blow torch to blister the skins (alternatively place under a hot grill, turning occasionally). Set aside until cool enough to handle, then remove the skins. Cut in half and remove the stone.

  3. Place the peaches in a baking tray, cut-side up, and dot butter on top. Roast for 15-20 minutes, or until soft but still holding their shape.

  4. Heat a frying pan until hot, add the caster sugar and melt until it forms a caramel, swirling the pan occasionally. Add the orange juice and swirl to combine. (CAUTION: boiling sugar is extremely hot. Handle very carefully.)

  5. Add the flaked almonds, pistachio nuts and raspberries and heat through for two minutes only – you don’t want the raspberries to break down.

  6. To serve, place the cooked peaches into a shallow serving bowls and pour over the sauce. Serve with vanilla ice cream and sprinkle over the nuts.

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 2

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