Click here to return to Recipe Page Peach Melba Ingredients Peaches 4 medium size Raspberries          ½ cup  Sugar æ of a cup     Water 2 cup Kirsch 1 tablespoon Macadamia nuts ½ cup Ice cream 2 scoops Cream 1 cup Method   Place the peaches into a bowl of boiling water, leave for about ½ minute, remove the skin, cut in half and remove the stones. Dissolve half the sugar in the 2 cups of water over a low heat, then bring to the boil.  Add the kirsch, place the peach halves in it and simmer for about 5 minutes.  Leave to cool before draining. (You can leave them over night if you want, to absorbed the kirsch) You can use peach halves from a tin if fresh peaches are not in season.     To make the Raspberry Coulis. Place the raspberries in a food processor with the remainder of the sugar.    To make the Crème Chantilly Beat the cream with 1 tbsp of sugar until smooth.  Be careful not to over beat the cream as it will become butter and you will have to start again. Crunch the macadamia nuts and place them in the oven until golden brown. To serve Place the ice cream on a glass, top with the peaches (well drained), add the raspberry coulis on top, then the crème Chantilly and sprinkle with the roasted nuts. Click here to return to Recipe Page