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Make them scream for ice-cream

Roast peaches with David Jones Pavlova Ice Cream Roast peaches with David Jones Pavlova Ice Cream

R o a s t  p e a c h e s  w i t h 

D a v i d  J o n e s   P a v l o v a  I c e  C r e a m 

Prep time 10 mins. Cooking time 25 mins.

Serves 6

Perfectly paired with the lushest peaches, roasted until gorgeously sticky, David Jones Pavlova Ice Cream takes dessert to the next level - think swirls of raspberry and passionfruit and chunks of delicate meringue throughout a creamy ice-cream base. I scream, you scream, we all scream.....


  • 220 gm caster sugar
  • 9 ripe peaches, halved and stones removed
  • 80 ml dessert wine
  • Thinly peeled rind and juice of 1 orange
  • Juice of 1 lemon
  • 125 gm (about 1 punnet) raspberries
  • 1 litre David Jones Pavlova Ice Cream
  • Pariya slivered pistachios, to serve 


  1. For the roast peaches, preheat oven to 220C. 
  2. Spread the sugar evenly over the base of a roasting pan that will fit peaches snugly in a single layer. 
  3. Press the cut sides of peaches into sugar to coat thickly, then arrange cut-side up and drizzle wine and juices around them. 
  4. Scatter orange rind into the pan, tucking in around the peaches and roast, basting occasionally with the syrup that forms in the pan, until caramelised and tender (20-25 minutes).
  5. Serve peaches and pan syrup warm or at room temperature with raspberries and generous scoops of David Jones Pavlova Ice Cream, scattered with pistachios.


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