1. Cut a cross into the base of the peaches. Place in a heatproof bowl and pour boiling water over them. Allow to stand for 1 minute, then slip the skins off and remove the stones. Chop the flesh into 2 centimetre pieces, place in a container, and freeze for 2 hours. Freeze the raspberries in a separate container.

2. Place the semi-frozen peaches into a blender with the apricot nectar and lemon juice. Blend to a smooth consistency and transfer ¾ of the puree back into the peach container.

3. Add the raspberries to the remainder and puree again until smooth. Transfer this mixture into the raspberry container. Freeze both containers for 1-2 hours, until they can be scooped with a spoon. To serve, scoop the yellow peach slush into a presentation glass. Top with the raspberry-peach slush and serve.

Also try my cold roast beef carpaccio with tuna mayonnaise.

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.