A recipe for your raspberry harvest
Cheap and easy to grow, raspberries are a staple summer fruit. If you’ve already got lots to harvest, why not try the delicious Barbecued peach melba recipe as seen on the Big Kitchen at the BBC Good Food Show Summer this year as a sweet treat your next summer barbecue.
Did you see Carol Klein and Ainsley Harriott at the Show exploring the Show Gardens for grow your own and outdoor living ideas and inspiration, or on the stage sharing advice?
Find out more about Ainsley’s raspberry recipe below.
For tips on how to grow your own raspberries, click here to read our previous blog with advice from our friends at BBC Gardeners’ World Magazine.
Remember, if you grow a variety of both summer-fruiting and autumn-fruiting raspberries, you’ll be able to enjoy the fruit from late June through to October.
Plus, save the date for plenty more summer recipe and growing inspiration at BBC Gardeners’ World Live and the BBC Good Food Show Summer from 13-16 June 2024.
Barbecued peach melba
As seen on the Big Kitchen at the BBC Good Food Show Summer 2023. Recipe credit: Ainsley’s Good Mood Food, published by Ebury Press.
Ingredients
Serves 4
- 300g fresh raspberries, plus extra to serve
- 1-2 tbsp icing sugar
- 1/2 lemon, zested and juiced
- Splash of raspberry gin, chambord or framboise liqueur (optional)
- 4 ripe peaches, halved and stoned
- small knob of butter
- 2 tbsp brown sugar
- runny honey
- 4-8 scoops vanilla ice cream
- 3 tbsp flaked almonds, toasted
Method
- Put the rasberries in a food processor or blender and blitz until well pureed. Strain through a sieve into a bowl, pressing down on the solids to release the juice. Sift 1 tbsp icing sugar into the puree and whisk until fully combined. Stir through a squeeze of lemon juice to taste and adjust for sweetness if needed. Add a splash of raspberry gin, chambord or framboise liqueur if you like. Chill until ready to serve.
- Prepare four squares of foil and place two halves of peach on each one, cut-side up. Dot a little butter over each peach half, then top each one with 1/4 tbsp brown sugar, lemon zest, a drizzle of honey and a pinch of black pepper. Gather up the sides of the foil to create a parcel and scrunch to seal the packets.
- Put the peach parcels on the barbeque grill away from direct heat, or put in the dying embers. Cook for 10-15 mins, depending on the heat of your barbeque.
- Arrange the peaches in four serving bowls, pouring any over any cooking juices. Top with ice cream, drizzle with raspberry sauce and scatter the toasted almonds and extra fresh raspberries.
It’s not always a day for a barbecue! If you fancy this sweet treat, why not try baking your peach parcels in the oven at 200/180C fan/gas 6 for 12-15 minutes.
