peach melba

400g tin of raspberries
caster sugar to taste (optional)
420g tin of peach halves in juice
dash of amaretto liqueur or sweet wine 2 amaretto biscuits
small tub of vanilla ice cream
2 brandy
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peaches in marmalade sauce

4 large ripe peaches peeled halved and stoned
4 tablespoons orange jelly marmalade
40g butter
1/4 teaspoon ground cinnamon
2 tablespoons blanched almonds

Arrange the pea
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peaches with cabernet sauvignon and raspberies

1 bottle of cabernet sauvignon or other fruity red wine
150g sugar
6 peaches yellow or white
100g raspberries

Pour the wine into a stainless steel saucepa
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peanut butter biscuits

4oz butter softened
4oz peanut butter
3oz caster sugar
3oz soft brown butter
I egg beaten
8oz plain flour
1/4 tspn baking powder
1/4 tspn bicarbonate of soda


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peach granita
mediterannean

900g ripe peaches peeled and stoned
2 tbspns caster sugar or honey
2 tbspns lemon juice
4 fresh figs peeled and chopped (optional)
1/2 tspn vanilla extract
2 tbspns rose
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