Peach Melba with Burnt Caramel Sauce

Name: Peach Melba with Burnt Caramel Sauce
Total time: 2 h 45 min
Yield: 8 servings
Ingredients: 1 cup sugar; 1 tablespoon light corn syrup; ½ cup heavy cream; 2 tablespoons unsalted butter; ½ teaspoon kosher salt; 2 cups sweet Riesling; ¼ cup sugar; ½ piece vanilla bean; 4 whole large peaches; 1 pint vanilla ice cream; 2 containers fresh raspberries

A classic dessert featuring poached peaches in Riesling wine sauce, served with vanilla ice cream, fresh raspberries, and a rich burnt caramel sauce. This elegant combination creates a perfect balance of fruity, creamy, and caramel flavors.

8 servings

2 hr 45 min

Published October 4, 2025

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Ingredients

•1 cup sugar
•1 tablespoon light corn syrup
•½ cup heavy cream
•2 tablespoons unsalted butter
•½ teaspoon kosher salt
•2 cups sweet Riesling
•¼ cup sugar
•½ piece vanilla bean
•4 whole large peaches
•1 pint vanilla ice cream
•2 containers fresh raspberries

Cooking Instructions

1.
Cook sugar, corn syrup, and 1/4 cup water in a small deep saucepan over medium heat, stirring occasionally, until sugar is dissolved. Increase heat and boil without stirring (stirring causes sugar crystals to form, making the caramel grainy), occasionally swirling pan and brushing down sides with a wet pastry brush to dissolve sugar crystals, until syrup turns a deep amber color, 7-8 minutes. Remove from heat; immediately and carefully add cream (mixture will bubble vigorously). Add butter and salt and whisk until smooth. Let cool slightly. DO AHEAD: Caramel can be made 1 week ahead. Let cool completely. Transfer to a small bowl, cover, and chill. Rewarm slightly before serving.
15 min
2.
Combine Riesling, sugar, and 2 cups water in a large saucepan; scrape in seeds from vanilla bean; add bean. Bring to a boil. Add peaches; bring to a simmer. Cook over medium heat, turning once or twice, until tender when pierced with a sharp knife but still holding their shape, 5-7 minutes.
15 min
3.
Transfer mixture to a large bowl. Let peaches cool completely in liquid. Cover; chill until cold, about 2 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
120 min
4.
Remove peaches from liquid. Working with 1 peach at a time, use a paring knife to make a small nick in the skin. Hold the skin between the knife and your thumb and pull off skin in strips; discard skin. Place 1-2 peach halves in each serving glass or bowl; top with ice cream and raspberries. Drizzle caramel sauce over.
15 min

Peach Melba with Burnt Caramel Sauce

8 servings

2 hr 45 min

Published October 4, 2025

Be the first to rate this recipe

Cooking Instructions

Cook sugar, corn syrup, and 1/4 cup water in a small deep saucepan over medium heat, stirring occasionally, until sugar is dissolved. Increase heat and boil without stirring (stirring causes sugar crystals to form, making the caramel grainy), occasionally swirling pan and brushing down sides with a wet pastry brush to dissolve sugar crystals, until syrup turns a deep amber color, 7-8 minutes. Remove from heat; immediately and carefully add cream (mixture will bubble vigorously). Add butter and salt and whisk until smooth. Let cool slightly. DO AHEAD: Caramel can be made 1 week ahead. Let cool completely. Transfer to a small bowl, cover, and chill. Rewarm slightly before serving.

15 min

Combine Riesling, sugar, and 2 cups water in a large saucepan; scrape in seeds from vanilla bean; add bean. Bring to a boil. Add peaches; bring to a simmer. Cook over medium heat, turning once or twice, until tender when pierced with a sharp knife but still holding their shape, 5-7 minutes.

15 min

Transfer mixture to a large bowl. Let peaches cool completely in liquid. Cover; chill until cold, about 2 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.

120 min

Remove peaches from liquid. Working with 1 peach at a time, use a paring knife to make a small nick in the skin. Hold the skin between the knife and your thumb and pull off skin in strips; discard skin. Place 1-2 peach halves in each serving glass or bowl; top with ice cream and raspberries. Drizzle caramel sauce over.

15 min