400 g tinned peaches in juice
1 cup (80g) marshmallows, roughly chopped
1 ½ cups (250g) fresh or frozen blueberries
¼ cup sugar
1 tbsp lemon juice
2 tsp cornflour
½ tsp vanilla extract
- Make the blueberry sauce. Place berries and sugar in a microwave-proof bowl, cover and cook on high for 10 minutes or bring to the boil in a saucepan on the stove. Mix lemon juice and cornflour to a paste and stir into hot berries. Cook until lightly thickened, about 3 minutes. Stir in vanilla extract. Leave to cool.
- Preheat the oven grill.
- Place peaches and blueberry sauce in a 4-cup- capacity ovenproof dish or in 4 individual ramekins.
- Top with marshmallows.
- Position the dish 8-9cm from the heated element and grill for 2-3 minutes or until marshmallows are browned and melting.