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4 peaches
4 scoops peach sorbet
8 tablespoons vanilla icecream

peach sorbet:
4 peaches
1 tablespoon sugar
1/8 l white wine
1 teaspoon lemon peel
4 cl peach brandy (for children peach juice)
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Place 4 peaches in boiling water for a few seconds, rinse over cold water, pare, pit and cut peaches in halves, set aside.
Sorbet: Pare peaches, cut in slices, cook in white wine and lemon juice for a few minutes. Puree peaches (season with brandy or juice), spoon on a plate and put in the deep freezer, stirring time and again. If you have an icecream machine, leave it here and let it freeze.
Spoon sorbet in glasses which were stored in the deep freezer before, place peach halves onto the sorbet, coat with vanilla icecream and garnish with some berries.