Roast Peaches with White Chocolate & Raspberry Ice Cream

Roast peaches with David Jones White Chocolate & Raspberry Ice Cream

Prep time 10 mins, cook 20 mins

Serves 6

INGREDIENTS

220 gm caster sugar
9 ripe peaches, halved and stones removed
80 ml dessert wine
Thinly peeled rind and juice of 1 orange
Juice of 1 lemon
125 gm (about 1 punnet) David Jones Raspberries
1 litre David Jones White Chocolate & Raspberry Ice Cream
Slivered Pistachios, to serve

METHOD

1. For the roast peaches, preheat oven to 220C. Spread the sugar evenly over the base of a roasting pan that will fit peaches snugly in a single layer. Press the cut sides of peaches into sugar to coat thickly, then arrange cut-side up and drizzle wine and juices around them. Scatter orange rind into the pan, tucking in around the peaches and roast, basting occasionally with the syrup that forms in the pan, until caramelised and tender (20-25 minutes).

2. Serve peaches and pan syrup warm or at room temperature with David Jones Raspberries and generous scoops of David Jones White Chocolate & Raspberry Ice Cream, scattered with pistachios.

Try also this Peach and Prosecco Triffle Dessert Recipe