Peach Melba
A simple and delicious fresh peach dessert with a poached peach on top of vanilla iced and topped with a raspberry sauce.
Servings 8 servings
Ingredients
- 1 cup sugar
- 1 cup water
- 1 tsp vanilla extract If using a vanilla bean, 1 bean sliced open
- 4 large peaches, halved and pitted
Raspberry Sauce
- 12 ounces frozen raspberries, thawed If using fresh raspberries, use 3 cups
- 3 tbsp powdered sugar
- 1½ tbsp fresh lemon juice
- 1 pint vanilla ice cream
Instructions
- Combine the sugar and water in saucepan. Bring to boil and allow to boil for 5 minutes.
- When done boiling, remove from heat and add vanilla extract. If using vanilla bean - add during the boiling phase.
- Take the peaches and cut them in half. Remove the pits.
- Place in the poaching liquid. Simmer for 3 minutes
- Allow them to cool and remove the skin from the peaches.
- Cool the syrup and reserve for storing the peaches in until serving.
Making the Raspberry Sauce
- Take the thawed raspberries and place them in a blender, along with the powdered sugar and lemon juice. Blend until smooth.
- Strain the seeds from the sauce. Refrigerate when done.
To serve
- Place a large scoop of vanilla ice cream in a bowl. Place one peach half on ice cream. Top with raspberry sauce.
Notes
Both the peaches and the raspberry sauce can be made ahead of time.
Optional are fresh raspberries and sliced almonds.
This recipe was adapted from https://hilahcooking.com/peach-melba/