I’ve actually used nectarines for this today as they were plentiful, but either peaches or nectarines will make this lovely dessert. It’s years since I made it but it’s still as good today as I remember it.
You’ll need (and please see the bottom of this recipe for a lovely drink idea too!). This will serve 2-3 plus syrup for cocktails! How good does that sound?
Place the fruit in a small pan and add 1 pint of water and 2 Tbs of sugar. Bring to a gentle simmer until the fruit is soft and the skin peels away easily. Take the fruit out with a slatted spoon and leave to cool. Boil the syrup for a few minutes to reduce a little. Turn off the heat. Put the raspberries into a blender and blitz with a few spoons of syrup. Then push though a sieve to remove the pips.
Skin the nectarines and carefully cut them in half and remove the stones. Place three halves in each bowl. Cover with juice and add a ball of vanilla icecream. Retro delicious!
And…. For a delicious gin cocktail, mix the remaining juice with the remaining syrup, pour over some crushed ice and gin! Delicious.