Peach Melba Recipe
Serves 4
5 mins prep
10 mins cook
15 mins total
Decadent poached peaches, tangy raspberry sauce, and sweet vanilla ice cream make up this delicious peach melba dessert!
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To Make the Peaches:
Heat water, sugar, vanilla, and lemon juice in a small saucepan to make the poaching syrup. Stir periodically until the sugar melts.
While that heats up, halve the peaches.
Once boiling, reduce the poaching syrup to a quick simmer. Add in the peaches (make sure fully submerged) and let poach for 2-3 minutes or until soft.
While the peaches are poaching, prepare a large bowl with water and ice.
Remove the peaches with a spoon (preferably slotted spoon) and transfer to the bowl with ice water. After a quick dunk, remove the peaches and set on a plate or cutting board. Turn the heat off on the poaching syrup once all peaches have been poached.
Carefully peel the peach halves and slice the peaches into cubes.
To Make the Melba sauce:
Add the raspberries to a blender with approximately 1 cup of the hot poaching syrup. This does not need to be exact, as this is a very hot liquid so it is better to just gather an approximate amount.
Remove the center piece from the blender lid and place the lid on the blender. This is critical because hot liquid will explode if covered completely. Use a paper towel to loosely cover (this is purely to prevent a red raspberry explosion) that hole while blending. Blend the raspberries until pureed.
Strain the raspberry sauce through a fine mesh strainer into a pourable container.
Assemble:
Scoop 2 scoops of vanilla ice cream into each dish, top with 1 peach per dish, and then pour raspberry sauce and enjoy!
