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?
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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
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Method
- 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.
Nutrition
- 497kcals Calories
- 18.3g (10.9g saturated) Fat
- 7.5g Protein
- 73.5g (72.4g sugars) Carbs
- 3.9g Fibre
- 0.2g Salt
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