Barbecued Peach Melba

1. Put the raspberries in a food processor or blender and blitz until well puréed. Strain through a sieve into a bowl, pressing down on the solids to release the juice. Sift 1 tbsp icing sugar into the purée 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.
2. Prepare four squares of heavy-duty kitchen 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 ¼ 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.
3. Put the peach parcels on the barbecue grill away from direct heat, or put in the dying embers. Cook for 10–15 mins, depending on the heat of your barbecue
4. Arrange the peaches in four serving bowls, pouring over any cooking juices (or eat straight from the foil). Top with a scoop or two of ice cream, drizzle with the raspberry sauce and scatter with the toasted almonds and extra fresh raspberries.

Recipe credit: Ainsley’s Good Mood Food, published by Ebury Press