4 (600g) ripe medium peaches
400g fresh or thawed frozen raspberries
1 tablespoon icing sugar approximately, sifted
vanilla ice-cream, to serve
Fill a medium saucepan with water; bring to the boil. Add the peaches and simmer gently, uncovered, for 5 minutes. Use a slotted spoon to transfer the peaches to a bowl of cold water. When the peaches are cold, remove skins, halve and discard stones.
Meanwhile, push half the raspberries through a fine sieve into a small bowl. Sweeten the purée with icing sugar to taste.
Serve the peach halves with raspberry purée, the remaining raspberries and vanilla ice-cream.