250g frozen peaches or 375g fresh peaches, stones removed
2 tablespoons Chelsea Demerara Sugar
1/2 cup Ginger ale
1 tablespoon glace ginger, chopped
ice cream, to serve

1 : Place peaches, Chelsea Demerara Sugar and ginger ale in heavy based saucepan. Cook over gentle heat until peaches have softened.
2 : Puree mixture in food processor, stir in glace ginger pieces.

Serve over ice cream.