4 Serves
35 Mins
Cook the raspberries and sugar in a small saucepan over medium heat until the fruit softens and the juices become syrupy.
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Vitamin E
2 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
44 µg / 400 µgCalcium
100 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
103 mg / 1,250 mgPotassium
322 mg / 4,700 mgSodium
306 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
3 g / 28 gSugar
46 g / 50 gSaturated Fat
6 g / 20 gCholesterol
29 mg / 300 mgCaffeine
0 mgNet Carbs
66 gAlcohol
0 g
Pass the raspberry mixture through a sieve if you want a smooth sauce, then set it aside to cool slightly.
Peel and halve the peaches, then poach them gently in simmering water until tender but still intact.
Place a scoop of vanilla ice cream in each serving bowl, add a warm or cooled peach half, and spoon the raspberry sauce over the top.
3
g50
g10
g
