Prep 15 mins
Cook 1 hr
I watched Wolfgang Puck fix this on the Food Network and can't wait for peaches to be in season again! Can be adapted for Apricot Melba.
- In a medium saucepan, prepare syrup.
- Bring sugar, water, lemon juice and zest to a boil.
- Lower to a simmer and cook for 10 minutes.
- Poach peaches until tender.
- Let them cool in the syrup.
- To prepare the raspberry sauce, in a blender combine raspberries, sugar and lemon juice.
- Process to a puree.
- Remove fruits from syrup.
- To serve, in a small bowl place a scoop of vanilla ice cream, place the fruit on top and cover with raspberry sauce.
- Garnish with whipped cream and toasted almonds.
- For Apricot Melba, use 12 ripe, firm apricots, pitted and halved (no need to skin).
This was the best recipe I've found. I remember eating Peach Melba when I was very young--we'd go to the St. Anthony Hotel in San Antonio (haven't been there in over 40 yrs, so you know it made an impression), and they gave it a South Texas flair using fresh mango ice cream. I ate mine and half of my parents'. Wonderful, easy dish.
The contrasting flavors of this dessert are heavenly. And it was soooo easy. I used frozen raspberries and peaches picked fresh from my trees. Because my peaches were picked fully ripe, I may try not poaching them next time. i also did not add the cream, but my daughter thought it would be lovely to try it that way next time. This is a hard to beat dessert for a summer refresher.