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Poached Peach & Vanilla Melba, Sparkling Raspberry Sorbet, Buttermilk ice cream, Coconut Almond crumble

6 - 8

Easy

Prep 15 min Cook 20 min + Freezing time

Who doesn’t love a dessert that combines sorbet, crumble, ice cream and sweet poached peaches. My Poached Peach & Vanilla Melba with Sparkling Raspberry Sorbet, Buttermilk ice cream & Coconut Almond crumble is definitely more than a delicious mouthful. Celebrate health and happiness every day! I love the new premium Spanish wines from Edenvale especially the Edenvale Sparkling Cuvee… I’m a bubbles girl! Not only is it the perfect drop for an afternoon tipple, it’s even more delicious in my raspberry sorbet and poached peaches for my take on a Peach Melba… the best part about Edenvale wines is they are non–alcoholic, making them lower in calories… this means I can have my cake and my wine too… any night of the week.

Ingredients

Poached Peaches

300ml Edenvale Sparkling Cuvee

220 gm caster sugar (1 cup)

1 vanilla bean, split, seeds scraped

4 ripe yellow peaches, stones removed, quartered

Sparkling Raspberry granita (makes 1lt)

220 gm caster sugar (1 cup)

500gm frozen raspberries defrosted

450 ml Edenvale Sparkling Cuvee

Coconut and Almond Crumble

¼ cup Flaked almonds

¼ cup shredded coconut

½ cup plain flour – can substitute with Gluten free

1/3 cup sugar

¼ tsp salt

¼ cup melted butter

Buttermilk Ice cream – store bought

Recipe Steps

    1. Pre heat oven to 170c
    2. For the almond coconut crunch, combine all the ingredients together and place onto a baking sheet onto baking paper, bake 10 – 12 minutes until golden brown and crunchy.
    3. For raspberry granita, stir sugar and 250ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil then simmer for 4 minutes.
    4. Add the defrosted raspberries, stir them through and remove from heat. Process the raspberries and syrup in a blender until smooth. Strain the mix through a fine sieve into a 1lt size shallow tray, container or cake (straining the mix and discarding the seeds is optional) discard the seeds and add the sparkling wine, stir to combine.
    5. Freeze the granita overnight. To serve, scrape the top of the granita with a fork or spoon to gather the crystals.
    6. For the poached peaches, stir the sparkling wine, sugar, vanilla bean and seeds in a saucepan over medium heat until sugar dissolves. Bring to a simmer then add the quartered peaches, reduce heat to low and poach until just tender (5-10 minutes).
    7. Cool to room temperature, then refrigerate until chilled. Keep the syrup to serve as a cordial with soda water or make a sparkling cocktail mixing the peach syrup with more of Edenvale Sparkling Cuvee, a slice of fresh peach and a sprig of mint.
    8. Serve the poached peaches with the raspberry granita, almond and coconut crumble, peach syrup and buttermilk vanilla ice cream or ice cream of your choice.

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