DAILY DINNERS

Bring a large pan of water to the boil. Halve the peaches, discard the stone and peel off the skins.

Put the prosecco, brandy and sugar in a pan. Heat gently until the sugar dissolves, then boil for 2 minutes. Turn the heat down and add the peach halves. Poach for 3 minutes then turn off the heat and leave to cool in the liquid. Add the raspberries after 10 minutes.

To serve, spoon the poached peaches and raspberries into bowls. Add a scoop of ice cream and spoon over some of the poaching liquid.