Peaches Melba

4
Servings
10m
Prep Time
40m
Cook Time
50m
Ready In

Recipe: #38908

June 10, 2022



"Recipe source: The Official Downwood Abby Cookbook"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (358.7 g)
  • Calories 258
  • Total Fat - 0.3 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 19.7 mg
  • Total Carbohydrate - 65.9 g
  • Dietary Fiber - 2.5 g
  • Sugars - 60.5 g
  • Protein - 1.7 g
  • Calcium - 26.8 mg
  • Iron - 1.1 mg
  • Vitamin C - 45.7 mg
  • Thiamin - 0.1 mg

Step 1

You need a bowl of ice water.

Step 2

Halve and pit the peaches.

Step 3

In a saucepan (pan has to be large enough to hold all 4 peach halves in one layer) over high heat add 2 cups water and bring it to a boil. Add the peaches, skin side down and boil until skin begins to loosen (only a few minutes) and then using a slotted spoon transfer the peach halves to the ice water, reserving water in the pan. Peel the peach halves and set them aside.

Step 4

Add the sugar and vanilla to the water in the pan and bring it back to a boil, stirring to dissolve sugar. Add peach halves and reduce heat to a simmer and poach turning peaches once, cooking until tender (3-5 minutes on each side). Remove from heat , cover and and leave the peaches to steep for 30 minutes. ***can be kept in syrup for a few days.

Step 5

To make the sauce, in a food processor combine the sauce ingredients (raspberries to lemon juice) and process until pureed and then strain through a fine sieve into a bowl to remove seeds; discarding solids. Whisk sauce so it is slightly frothy. ****sauce will also keep in the fridge for a few days.

Step 6

In 4 individuals bowls or dessert dishes place a scoop of vanilla ice cream and then top the ice cream with 2 peach halves and then top with a spoonful of raspberry sauce. Serve immediately

Tips & Variations


No special items needed.

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