Knickerbocker Glory Sundae

Preparation

Break the dark chocolate into pieces. Chop the mixed nuts.

Method

1. 1 To make the sauce, put the chocolate, caster sugar, ⅖ of the double cream and 10ml hot water per serving in a heavy-based pan. Stir over a gentle heat until the chocolate has melted then set aside to cool.
2. 2 Spread out the nuts on a baking sheet and place under a hot grill until golden. Leave to cool.
3. 3 Place the peaches in a bowl and cover with boiling water. Leave for 5 minutes, drain and refresh under cold running water.
4. 4 Carefully peel the skins.
5. 5 Halve the peaches, remove the stones, then cut into wedges. Reserve and set aside 2 slices per serving.
6. 6 Whip the remaining cream into soft peaks.
7. 7 Arrange half the peaches in sundae glasses and top with a scoop of ice cream in each.
8. 8 Drizzle over a little sauce and sprinkle with a few nuts.
9. 9 Top with the rest of the peaches, two scoops of ice cream, more sauce and sprinkle over more nuts.
10. 10 Finish with the whipped cream and two peach slices per serving.
11. 11 Pour over the remaining sauce and sprinkle with the rest of the nuts.