Peach Melba, in which raspberries accompany peach, is a classic pairing, but these days we get juicy, ripe peaches from southern Europe earlier in the summer season and they overlap with delicious British strawberries so, naturally, this dish happened. I never tire of fruit-based desserts: a homemade Knickerbocker Glory means you don’t have to go out to enjoy a sundae, and is an example of why it’s always a good idea to keep a tub of vanilla ice cream in your freezer for impromptu dessert cravings.
Crush the strawberries in a bowl with a little sugar and leave them to macerate.
Whisk the cream, teaspoon of sugar and vanilla extract in a bowl for a few minutes until lightly whipped (it should hold its shape).
Place half the ice cream in a tall glass (sundae, cocktail or similar) and top with a few spoonfuls of strawberries, then half the chopped peach. Repeat with the remaining ice cream, peach and strawberries. Spoon over as much cream as you like (keep the rest covered in the fridge for a couple of days to grace coffee, or other desserts).
I like to dunk a shortbread finger into the sundae, but you can also distribute broken biscuit pieces throughout the dessert. Scatter with pistachio nibs or flaked almonds (if using) – the nuts are the final flourish.
- Passionfruit makes an excellent addition to a Knickerbocker Glory, especially with a few spoonfuls of good vanilla custard.
- Some like the texture of meringue. I’m not so partial to this, but if you like, add some instead of the shortbread for a little crunch.
- Try cardamom-poached apricots instead of peach and strawberries.
- For a boozy dessert, spike the cream with brandy, rum or whisky before you whisk it.
© Signe Johansen, 2018. Images:© Patricia Niven, 2018.