Baked Peach with Créme and Raspberry Sauce

Method:

• 1. Cut four ripe peaches in half and take out the kernels. Peel the halves and poach in light sugar syrup. Let peaches cool in the syrup.
• 2. Put 200g raspberries (fresh or frozen) into food processor with 1/2 cup castor sugar and a squeeze of lemon juice. Process until smooth and then strain out the seeds.
• 3. Place peach halves onto serving plates with a small spoonful of King Island Dairy Créme Dessert - white chocolate in the cavity where the kernel was. Drizzle with raspberry sauce.