Peach Melba

Photo by Tempest R.
Adapted from online.wsj.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from online.wsj.com

Ingredients

  • 6

    ripe peaches

  • 1/2

    cup granulated sugar

  • 2

    tablespoons crème de pêche, optional

  • 4

    cups raspberries

  • 1/3

    cup confectioners' sugar, plus more to taste

  • 3

    tablespoons crème de framboise, optional

  • 2

    pints vanilla ice cream

Directions

Prepare peaches: Bring a wide, high-sided pot of water to a boil over high heat. Reduce heat to low so water gently simmers. Use a slotted spoon to place each peach into water. (If pot is not wide enough to hold 6 peaches, cook in batches.) Remove peaches after 25 seconds. Slip skin from peaches and discard. Cut peaches in half and remove stones. (If peaches begin to brown, you may quickly douse them with a mixture of lemon juice and water. Pat dry before proceeding.) Place peaches in a dish. Sprinkle with granulated sugar and crème de pêche, if using. Cover with plastic and let chill in refrigerator at least 30 minutes, or until you are ready to serve. Meanwhile, make coulis: Purée berries, confectioners' sugar and crème de framboise, if using, in a blender until smooth. Taste and add more sugar if needed. Pour purée through a fine-mesh strainer, discarding any solids. To serve: Place a few scoops of vanilla ice cream in each of six dishes. Top each serving of ice cream with 2 peach halves and a generous pour of coulis. Serve immediately.

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