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Peach and blackberry knickerbocker glory

By: Jess Meyer
Former deputy food editor, delicious.

Give retro pud knickerbocker glory a late-summer twist with blackberries. Serve with roast peach conserve and scoops of vanilla ice cream.

For another twist on this old-fashioned dessert, why not try our chocolate and cherry knickerbocker glory?

Give retro pud knickerbocker glory a late-summer twist with blackberries. Serve with roast peach conserve and scoops of vanilla ice cream.

For another twist on this old-fashioned dessert, why not try our chocolate and cherry knickerbocker glory?

Ingredients

For the roast peach conserve (makes about 500ml)

You’ll also need…

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Heat the oven to 180ºC fan/gas 6. For the peach conserve, toss the chopped peaches on a roasting tray with the rest of the conserve ingredients, then roast for 25-30 minutes until very soft and a little caramelised. Lightly crush the fruit using a fork. Transfer the fruit and juices to a clean bowl or jar, then leave to cool. Cover and chill until ready to use (see tips).
To make the knickerbocker glory, put 2 tbsp of the chilled peach conserve in the glass. Top with a good scoop of vanilla ice cream, a few blackberries and a third of the crumbled meringue. Repeat with the conserve, blackberries, ice cream and half the remaining meringue.
Decorate with an ice cream wafer, whipped cream and the rest of the meringue – go as big as you like for a nostalgic treat.

Nutrition: per serving

Don’t waste it: The conserve makes more than you’ll need. Store leftovers in the fridge for up to 1 week or freeze for up to 6 months. Add to cakes, bakes or cocktails.

Use it up: Use nectarines, plums or whatever fruit you have to hand. Out of season you can use tinned fruit or, if you’re in a hurry, use 4 tbsp good shop-bought conserve.