Roast Peaches with Liquorice Ice Cream and Raspberry Shooters

Andrew Nutter's clever combination of herby roasted peaches, raspberry and vodka shooters and liquorice ice cream create a mouth-watering and memorable dessert
By Andrew Nutter
Roast Peaches with Liquorice Ice Cream and Raspberry Shooters
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 40 minutes plus freezing and overnight marinating
  • Effort: easy


For the raspberry shooter

  • 1 punnet raspberries
  • 100 ml vodka
  • 200 ml soda water

For the liquorice ice cream

  • small tub vanilla ice cream

For the peaches

  • 6 ripe peaches
  • 2 sprigs thyme
  • 200 ml water
  • 200 g caster sugar
  • 1 vanilla pod, split
  • 1 star anise
  • mint leaves, to decorate


1. Put the raspberries in a glass bowl, pour over the vodka and leave to marinate overnight.

2. To make the liquorice ice cream, place the Pontefract cakes in a bowl over a saucepan of gently simmering water and stir until melted. Leave to cool, but while still melted, fold them into the vanilla ice cream. Return to the freezer and freeze for around 2 hours, until firm.

3. Preheat the oven to 180C/gas 4. Cut each peach in half, remove the stones and cut each half into 3 even-sized wedges. Place in a small roasting tray.

4. Combine the thyme, water, sugar, vanilla and star anise in a small saucepan and simmer until slightly thickened.

5. Pour the syrup over the peaches and roast them for about 8 minutes. Lay the hot peaches between four serving plates and place a shot glass in the middle of each arrangement.

6. Spoon a little of the raspberries and vodka into each shot glass and top up with the soda water. Serve straight away with the liquorice ice cream, decorated with fresh mint leaves.

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