1 X 2 cups (500 ml) pkt yellow jelly
1 X 17 fl oz (2 cups) 500 ml) pkt red jelly
200 g (7 oz) canned peaches
1 2/3 cup (200 g) 7 oz canned pineapple chunks
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
1 tsp caster sugar (superfine granulated) (superfine sugar)
4 cups (1 litre) 1 3/4 pint vanilla ice cream
2 cups (500 ml) Melba sauce
2 oz (50 g) chopped mixed nuts

6 maraschino cherries

1. Make the jellies according to the directions on the packet. Leave until set.

2. Drain the peaches and pineapple chunks, chop them, and mix the fruit together.

3. Whip the cream until stiff, and sweeten with the caster sugar.

4. Chop the set jellies with a fork until well broken up.

5. Put 1 tbsp of fruit in each of 6 sundae glasses or tall wine glasses

6. Cover with 1 tbsp of yellow jelly, add a scoop of ice cream, and coat with the Melba sauce.

7. Repeat the process using the red jelly.

8. Sprinkle with the chopped nuts, and pipe a rose of whipped cream on top.

9. Decorate each portion with a maraschino cherry.

 

 

 

Roxy xxxx