Peaches and raspberries are the backbone of a Peach Melba. Here we've reimagined this classic Australian dessert in icy-pole form, with a few tweaks along the way (such as roasting the peaches) for an even more memorable finish to a meal.
A recipe for the perfect layered trifle. One of our favourite ways to cook peaches is to gently poach them in prosecco. Then it's simple to transform it into a jelly that's even better when set between layers of almond dacquoise and whipped mascarpone.