ASDA part of the Wal-Mart family

• 175g granulated sugar
• 12 small peaches or 6 large ripe peaches
• 300g fresh or frozen raspberries
• 50g icing sugar
• 2tbsp Cointreau or orange liqueur, optional
• Fresh mint sprigs, to garnish

1 Put the granulated sugar in a large saucepan with 1 litre water. Heat slowly, stirring, until the sugar has dissolved. Add the peaches and heat until simmering.

2 Cover and simmer very gently for 3 minutes for small peaches or 5 minutes for large peaches (cook for a few more minutes if the peaches are not ripe). Remove the pan from the heat and leave the peaches in the hot syrup for 25 minutes.

3 Lift out the fruit with a draining spoon and peel off the skin – it will come off easily. Put the peaches in a serving dish and leave to cool. The syrup can be saved and used again.

4 Put the raspberries in a blender or processor with the icing sugar and whizz until puréed. Push through a sieve to remove the seeds. Stir in the liqueur, if using.

5 Drizzle a little sauce over the peaches and serve the rest separately. Garnish with mint.