Peaches Melba
"Recipe source: The Official Downwood Abby Cookbook"
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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