Peach and blackberry knickerbocker glory
- September 2021
- Serves 1
- Hands-on time 15 min, plus cooling and chilling
Give retro pud knickerbocker glory a late-summer twist with blackberries. Serve with roast peach conserve and scoops of vanilla ice cream.
For another twist on this old-fashioned dessert, why not try our chocolate and cherry knickerbocker glory?
- 18.3g (10.9g saturated)
- 73.5g (72.4g sugars)
- 2 scoops vanilla ice cream (or your favourite flavour)
- Small handful fresh blackberries
- 3-4 meringue kisses, roughly crumbled
- Ice cream wafer and whipped cream to serve
For the roast peach conserve (makes about 500ml)
- 1.2-1.4kg peaches, stones removed, roughly chopped
- 150g caster sugar
- Juice 1 lemon
- Large pinch ground ginger
- 1 tsp vanilla bean paste (optional)
You’ll also need…
- Large roasting tray
- Sundae glass or wine glass
- Heat the oven to 180ºC fan/gas 6. For the peach conserve, toss the chopped peaches on a roasting tray with the rest of the conserve ingredients, then roast for 25-30 minutes until very soft and a little caramelised. Lightly crush the fruit using a fork. Transfer the fruit and juices to a clean bowl or jar, then leave to cool. Cover and chill until ready to use (see tips).
- To make the knickerbocker glory, put 2 tbsp of the chilled peach conserve in the glass. Top with a good scoop of vanilla ice cream, a few blackberries and a third of the crumbled meringue. Repeat with the conserve, blackberries, ice cream and half the remaining meringue.
- Decorate with an ice cream wafer, whipped cream and the rest of the meringue – go as big as you like for a nostalgic treat.
Don’t waste it: The conserve makes more than you’ll need. Store leftovers in the fridge for up to 1 week or freeze for up to 6 months. Add to cakes, bakes or cocktails.
Use it up: Use nectarines, plums or whatever fruit you have to hand. Out of season you can use tinned fruit or, if you’re in a hurry, use 4 tbsp good shop-bought conserve.
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