PEACH MELBA

Preparation Time:  15 Minutes                              

Cooking Time:  25 Minutes

Make Ahead:  Poach and prepare
the peaches up to 8 hours ahead.
Refrigerate until ready to use.

Serves 4

Your favorite vanilla cookies make
a great partner to this classic dessert.

SHOPPING LIST

Raspberries, Lemon, Pecans, Peaches, Ice Cream, Whipped Cream,
Sugar, Cornstarch, Vanilla Extract

INGREDIENTS

1 cup frozen raspberries, thawed
1 teaspoon plus 1 cup sugar
1 teaspoon cornstarch
3 cups water
1 teaspoon lemon peel
1 teaspoon vanilla extract
2 fresh peaches
4 cups peach ice cream or vanilla ice cream
4 tablespoons whipped cream
4 tablespoons chipped pecans

  1. Combine the raspberries, 1 teaspoon of sugar and cornstarch in a small saucepan.  Cook over a low heat until thickened (about 10 minutes).  Strain through a fine sieve and cool.
  2. Heat the remaining sugar, water, lemon peel and vanilla in a large saucepan over a low heat until the sugar dissolves (about 5 minutes).  Add the peaches and cook until tender (about 10 minutes).  Chill.
  3. Drain the peaches and peel.  Cut the peaches into halves from top to bottom and discard the pits.  Place a peach half in each dessert dish.  Place 1 cup of ice cream in each peach half.
  4. Drizzle the raspberry sauce over the ice cream.  Garnish with shipped cream and chopped pecans.  Serve immediately.

VARIATION

For almond lovers, use almond extract instead of vanilla and toasted almost instead of pecans.

EXPRESS COOKING

Keep the tiny raspberry seeds from clogging the sieve or strainer, tap the rim of the strainer with a wooden spoon and watch the pulp go through the strainer leaving the seeds behind.

MONEY SAVING TIPS

Fresh peaches can be expensive, except during the peak summer season.  Canned peach halves will also work perfectly in this recipe and they cost less.

         

         SEND AN EMAIL                            SIGN AND VIEW MY GUESTBOOK

Submit A Comment Or A Recipe