Makes 450g /1lb tin

What you need:

4 large peaches
450g /1lb strawberries, washed and picked
4 scoops of low fat vanilla ice-cream
600ml /1 pint natural yoghurt
200ml /7fl.oz white wine
2 dessertspoons sugar
2 cardamom pods, crushed
300ml /1⁄2 pint water
Mint to serve

What you do:

To poach peaches, bring 1⁄2 pint of water to the boil with 2 dessertspoons of sugar. Keep it simmering and add white wine, cardamom pods and peaches. Simmer for approximately 10-15 minutes. Test with skewer to check if peaches are soft, then drain off liquid. Crush the strawberries, chop the peaches and mix the fruit together. Soften the ice-cream, but do not let it melt. Mix the fruit, ice cream and yoghurt together. Line the tin with cling film and pour ingredients into it. Freeze for at least 6 hours. Stir gently every hour for 5 hours. Serve each slice with a sprig of mint or mint leaves.

Clodagh O’Farrell, Farmgate Café, Old English Market, Princes Street, Cork