|200.00 g||castor sugar|
|60.00 ml||peach schnapps|
|15.00 ml||lemon juice|
|4.00||ice cream — vanilla|
Score a cross on the base of each peach.
Put the sugar and water in a saucepan and bring to the boil.
Reduce the heat to low and add the peaches.
Simmer for five to ten minutes, or until the fruit is cooked.
Remove the peaches from the syrup, allow to cool, then peel.
Increase the heat to high and continue boiling the syrup, uncovered, until reduced by half.
Stir in the schnapps to make a sauce.
Blend the raspberries and lemon juice together.
Place a scoop of ice cream and some of the raspberries in each pudding bowl and top with a peach.
Drizzle sauce over the top.