Recipe of the Month - Desserts
Knickerbocker glory sundae
Our peaches and nectarines are grown in the Mediterranean sun and fully ripened on the tree to give you delicious, sweet and juicy fruit.
Ready in 25 minutes
Serves 4
Ingredients you will need from M&S
- 125g Swiss dark chocolate, broken into pieces
- 50g caster sugar
- 250ml double cream
- 50g chopped mixed nuts
- 2 fresh peaches
- 12 scoops raspberry ripple ice cream
Wine suggestion
PetIt ChablIs,
£8.99 (75cl) Elegant and crisp, with orange and lemon fruit flavours and a hint of minerality
- 1 To make the sauce, put the chocolate, caster sugar, 100ml double cream and 50ml hot water in a heavybased pan. Stir over a gentle heat until the chocolate has melted. Set aside to cool. Spread out the nuts on a baking sheet and place under a hot grill until golden. Leave to cool.
- 2 Place the peaches in a bowl and cover with boiling water. Leave for 5 minutes, drain and refresh under cold running water. Carefully peel the skins. Halve the peaches, remove the stones, then cut into wedges. Reserve 8 slices.
- 3 Whip the remaining cream into soft peaks. Arrange half the peaches in four sundae glasses and top with a scoop of ice cream. Drizzle over a little sauce and sprinkle with a few nuts. Top with the rest of the peaches, two scoops of ice cream, more sauce and sprinkle over more nuts. Finish with the whipped cream and two peach slices. Pour over the remaining sauce and sprinkle with the rest of the nuts.
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