Roasted peach and blueberry ice-cream sandwich (Donna Hay, Feb/March 2016)

6 small (800g) yellow peaches, cut into wedges1 teaspoon vanilla extract1 ¾ cup (385g) white (granulated) sugar125g blueberries1 tablespoon finely grated orange rind12 sheets filo (phyllo) pastry125g unsalted butter, melted2 litres store-bought vanilla ice-cream

Preheat oven to 200°C. Place the peach, vanilla and ¾ cup (165g) of the sugar in a small roasting dish and toss to combine. Cook for 15 minutes or until just softened. Add the blueberries and cook for a further 5 minutes or until just softened. Set aside to cool completely.While the fruit is cooking, place the orange rind and the remaining sugar in a small bowl and mix to combine. Place one filo sheet on a large baking tray with non-stick baking paper. *Brush with butter and sprinkle with 1 tablespoon of the sugar mixture. Repeat with 5 more sheets, finishing with the butter and sugar mixture. Repeat the process on a second large baking tray lined with non-stick baking paper, using the remaining 6 filo sheets, butter and sugar mixture. Cook for 10-12 minutes or until golden and crisp. While still warm, place a 20cm x 30cm slice tin on each filo stack and trim to size, discarding the trimmings. Place one filo stack in the base of a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper. Freeze until ready to use.Place the ice-cream in the bowl of n electric mixer, in two batches, and beat for 30 seconds or until softened. Working quickly, stir through the cooled peach and blueberries and spoon into the prepared tin, smoothing the surface with a palette knife. Top with the remaining filo stack and freeze for 4-5 hours or overnight until set. Cut into 7cm squares to serve.Makes 12* When brushing the pastry with the butter, cover the remaining pastry sheets with a damp tea towel to stop them from drying out