Peches Melba
A classic French dessert featuring poached peaches served over vanilla ice cream with a fresh raspberry sauce. The peaches are gently cooked in vanilla-infused syrup until tender, then topped with a vibrant raspberry puree.
Ingredients
- •6 whole medium firm-ripe peaches
- •1⅓ cups sugar
- •2 cups water
- •1 piece vanilla bean
- •12 oz frozen raspberries
- •½ cup sugar
- •⅓ cup water
- •2 teaspoons fresh lemon juice
- •2 pint vanilla ice cream
Cooking Instructions
- 1.
Cut a shallow X in bottom of each peach with a sharp paring knife and immerse fruit in a 4-quart heavy pot (preferably wide) of boiling water 30 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Transfer peaches to a cutting board and peel, starting with cut end, then cut in half, discarding pits.
5 min
- 2.
Combine sugar and water in cleaned pot. Halve vanilla bean lengthwise with a paring knife and scrape seeds into pot, then add pod and bring mixture to a boil, stirring until sugar is dissolved. Add peaches, pitted sides down, to sugar syrup, then reduce heat and poach, covered, at a bare simmer 6 minutes. Turn peaches over and continue to poach, covered, until tender, 5 to 6 minutes more.
15 min
- 3.
Cool peaches in poaching liquid in pot, uncovered, 1 to 1 1/2 hours.
90 min
- 4.
Force raspberries through a fine-mesh sieve into a bowl, pressing hard on solids.
10 min
- 5.
Combine sugar and water in a small heavy saucepan. Cover pan (so condensation will wash any sugar crystals down side of pan) and bring to a boil, then remove lid and boil 2 minutes.
5 min
- 6.
Serve peaches over ice cream and drizzled with sauce.
5 min