peach melba with coconut praline

  • 2 white peaches, halved and stones removed
  • 1 cup (220g) caster (superfine) sugar 
  • 2 cups (500ml) water
  • store-bought raspberry sorbet, to serve

coconut praline

  • ½ cup (110g) caster (superfine) sugar
  • ⅓ cup (15g) flaked coconut


  1. Preheat oven to 200°C (400°F). To make the coconut praline, sprinkle the sugar evenly over a baking tray lined with non-stick baking paper. Bake for 8 minutes or until the sugar has turned light golden. Sprinkle with the coconut and allow to stand for 10 minutes to set. Break into large pieces and set aside.
  2. Place the peaches, sugar and water in a medium saucepan over high heat and bring to the boil. Reduce the heat to low and simmer for 4–5 minutes or until just tender. Remove with a slotted spoon and gently peel the peaches, discarding the skins. Set aside. Simmer the poaching syrup for a further 8–10 minutes or until thickened slightly. Set aside to cool. 
  3. Divide the peaches between plates and top with a scoop of raspberry sorbet. Spoon over some of the poaching syrup and serve with the coconut praline. Serves 4
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