| Status Approved |
| Name |  Peach Melba |
| Category | Desserts, Fruits |
| Serves/Yields | 6 servings |
| Difficulty | Easy |
| Prep. Time | 1 hour |
| Cook Time | About 12 mins total |
| Introduction |
| What could be better for our over heated brains on a hot summer night than the classical Peach Melba, peaches poached in light syrup and a simple scoop of vanilla ice cream covered in raspberry sauce? Escofier created this recipe for the Australian opera singer Dame Melba. The original recipe has been altered many times but in its simplest form with quality ingredients this dessert is something special. |
| Ingredients |
| 3 peaches (not too ripe)
1 cup of granulated_sugar
2 cups of water
1/4 cup of lemon juice
6 scoops of good quality vanilla ice cream
Raspberry Sauce:
2 cups of raspberries (preferably fresh but frozen will do)
2 tablespoons of lemon juice
1/4. cup of granulated_sugar
Whipped_cream and chopped roasted almonds for the garnish |
| Directions |
| Step: 1 | Bring a 2 quart saucepan filled half full of water to a boil. Place the peaches in the boiling water for two minutes or less, depending on how ripe the peaches are. Place the peaches immediately into a bowl of ice water to stop the cooking. Peel the fruit, cut in half and remove the pits. |
| Step: 2 | To make the syrup: Bring the sugar, water and lemon juice (we suggests adding lemon zest and a small vanilla pod as well ) to a boil in a heavy two quart saucepan.
Set aside to cool for 10 minutes. Immerse the peaches in the hot syrup and leave until cool.
Using a blender , combine the ingredients for the raspberry sauce and blend unril completely smooth. Strain through a mesh strainer lined with cheesecloth to remove the seeds. |
| Step: 3 | To assemble, place half a peach on each plate (or in a martini glass for a dramatic presentation), and cover with a scoop of ice cream. Deizzle the raspberry sauce over the ice cream and peach half. Garnish with a little whipped cream and some roasted almonds |
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