If you can’t resist treating yourself to a pudding, try this delicious peach melba recipe created by in:spa chef Miranda Martin.


Baked peach with peach and berry sauce


  • 2 ripe peaches or nectarine halved and stoned
  • Punnet each of raspberries and strawberries
  • Vanilla pod
  • Xylitol


Blanch the peaches in boiling water and remove quickly with a slotted spoon. Allow to cool then peel.

In 1 pint of water, add about 4 table spoons xylitol and a vanilla pod (split with seeds removed) and bring to boil.  Then simmer for 5 minutes.  Add peaches and simmer till soft (about 10 more minutes). Remove and cool.

Whizz the raspberries and strawberries in a blender with 1 tbs of xylitol till it forms a sauce.

Serve in a bowl together.