Peach and blackberry knickerbocker glory

Peach and blackberry knickerbocker glory
  • Serves icon Serves 1
  • Time icon 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?

 

Nutrition: per serving

Calories
497kcals
Fat
18.3g (10.9g saturated)
Protein
7.5g
Carbohydrates
73.5g (72.4g sugars)
Fibre
3.9g
Salt
0.2g
Calories
497kcals
Fat
18.3g (10.9g saturated)
Protein
7.5g
Carbohydrates
73.5g (72.4g sugars)
Fibre
3.9g
Salt
0.2g

Ingredients

  • 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

Method

  1. 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).
  2. 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.
  3. Decorate with an ice cream wafer, whipped cream and the rest of the meringue – go as big as you like for a nostalgic treat.

delicious. tips

  1. 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.

Recipe By

Jess Meyer

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