Blanch the peaches, then skin, remove the stones and cut the flesh into wedges.
Poach in hot, but not boiling, sparkling wine for 5-10 minutes (the harder the peaches are to start with, the longer they will take to poach).
Whip the cream with the sugar until stiff. Crush one-third of the raspberries and warm them in a pan.
Put a scoop of chocolate ice cream into each dessert glass. Take the peach slices out of the poaching liquid with a slotted spoon or skimmer and drain.
Mix half of the peaches into the cream and spoon on top of the ice cream. Divide the rest of the peach slices and the whole raspberries between the glasses and garnish with the raspberry puree. Serve immediately!
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