Easy Peach Melba Sundae with Rosé Wine
A delicious and super easy Peach Melba Sundae with Rosé Wine. Perfect for entertaining, this simple dessert makes a lovely treat and can be prepped in advance.
Servings: 4 servings
- 200 grams Raspberries fresh or frozen
- 150 ml Rosé Wine* or sub 2 tbsp lemon juice and 120ml cold water
- 2 tbsp icing sugar
- 411 gram tin of peaches in juice
- 4 large scoops of good-quality vanilla ice cream
- extra raspberries for garnish, if desired
Add the raspberries and sugar to a bowl and mix together.
Pour over the Rosé Wine (or water and lemon juice), mix and place in the fridge for at least 1 hour, up to 24 hours.
Add the raspberries and all the liquid to a food processor or blender and blend until smooth. Strain through a sieve to remove the raspberry seeds, if desired.
The sauce will keep covered and refridgerated for up to 3 days, so you can prepare this in advance.
Drain the peaches and place 3-4 slices in the bottom of each glass.
Top with a generous scoop of ice cream.
Divide the rest of the peach slices on top of each ice cream scoop.
Drizzle 3-4 tablespoons of raspberry sauce over each sundae.
Add some extra raspberries for garnish, if desired, and serve immediately.
*I recommend a pale, dry Rosé Wine but whatever you prefer to drink will work. You can also substitute your favourite white wine if you wish.
Please note that nutritional values are approximate and will depend on the type of ice cream and wine used for the recipe. You may also not need to use all of the sauce prepared.
Calories: 249kcal | Carbohydrates: 36g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 55mg | Potassium: 429mg | Fiber: 5g | Sugar: 29g | Vitamin A: 629IU | Vitamin C: 20mg | Calcium: 107mg | Iron: 1mg