Here’s a desert that’s perfect eaten outside in the late evening sunshine – or to cheer up a rainy day. There’s no real need for quantities as the amounts depend on how many people you are trying to make the strawberries stretch between, how big the glasses are and how greedy your audience!
Chop up the fruit before dinner and toss with the sugar so that the juices start to run then assemble the sundae just before eating so that the biscuits don’t get soggy.
With each mouthful of sweet fruit, fragrant juice, cool yoghurt and almond crunch you could be almost forgiven for thinking that it’s summertime.
Strawberry and Peach Sundae
Caster sugar or honey
Grab a punnet of Irish strawberries: you’ll find Wexford-grown berries available all round the country by the side of the road or, if you’re down West Cork, Rosscarbery strawberries are widely available.
Hull and roughly chop into a large bowl. Add two or three ripe peaches, peeled and chopped. If they’re properly ripe it should be fairly easy to peel them. If not, stick with the strawberries alone.
Toss with a sprinkling of sugar or drizzle of honey and leave to sit for at least 30 minutes, until the juices start to run.
Layer in tall glasses with natural yoghurts and crushed Amaretti biscuits, keeping a few whole to place on top. Serve straight away with long spoons.