Recipe: Peach melba on a plate

Peach melba. Photo / Doug Sherring

This classic combination is usually presented in a bowl with a perfectly poached peach half, pure vanilla ice cream and raspberry sauce.

My favourite peaches are the white ones, but these are cling-stone and it's near impossible to achieve a neat half. Throw tradition to the wind by serving the peach whole on a plate. Cut away the luscious flesh with a spoon and fork.

Serves 6

• 6 ripe white peaches
• 6 balls of quality vanilla ice cream
• 1 cup raspberries or mixed berries (frozen is fine)
• 2 tbsp sugar
• 2 tbsp water
• 1 vanilla pod

1. Skin the peaches as described above. Cool and chill. Heat the berries, sugar, water and vanilla pod together. Bring to the boil then simmer for 10 minutes.

2. Remove the vanilla pod and strain the sauce through a sieve. Mash the mix to remove the seeds but retain the berry pulp. Cool before using.

3. To serve, sit a whole peach on each plate and place an ice cream ball beside it. Pour over the berry sauce.