Dessert Recipes - Italian Peach Melba

Ingredients

• 1.2 liters/2 pts/5 cups milk

• 100 g/4 oz/1 cup conchiglietti or other soup pasta

• 25 g/1/4 cup corn flour (cornstarch)

• Caster (superfine) sugar

• 150 ml/2/3 cup double (heavy) cream

• 30 ml/2 tbsp peach or amaretti liqueur

• 300 g/1 small can raspberries in natural juice

• 30 ml/2 tbsp icing (confectioners') sugar

• 6 canned white peach halves

• 6 scoops raspberry ripple ice cream

---

Method:

1. Put 90 ml/6 tbsp of the milk in a small bowl. Pour the remainder in a saucepan. Bring to the boil and add the pasta.

2. Cook for 15 minutes, stirring from time to time, until the pasta is tender.

3. Blend the corn flour with the reserved milk. Stir into the pasta and cook, stirring for 2 minutes. Sweeten to taste with caster sugar. Leave to cool.

4. Whip the cream with the liqueur until lightly peaking, fold into the pasta and divide between 6 dessert dishes.

5. Pass the raspberries through a sieve (strainer) and stir in the sifted icing sugar. Put a peach half, cut-side up, on top of the pasta mixture.

6. Add a scoop of the ice cream, then drizzle the raspberry sauce over and serve straight away.