Peaches Melba

The leftover peach-poaching liquid makes a delicious sweetener for iced tea.

Photo by Robert P.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For peaches

  • 6

    medium firm-ripe peaches (2 1/4 lb)

  • 1 1/3

    cups sugar

  • 2

    cups water

  • 1

    (1-inch) piece vanilla bean

  • For raspberry sauce

  • 1

    (12-oz) package frozen raspberries (not in syrup), thawed

  • 1/2

    cup sugar

  • 1/3

    cup water

  • 2

    teaspoons fresh lemon juice

  • Accompaniment: 2 pt superpremium vanilla ice cream

Directions

Poach peaches: Cut a shallow X in bottom of each peach with a sharp paring knife and immerse fruit in a 4-quart heavy pot (preferably wide) of boiling water 30 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Transfer peaches to a cutting board and peel, starting with cut end, then cut in half, discarding pits. Combine sugar and water in cleaned pot. Halve vanilla bean lengthwise with a paring knife and scrape seeds into pot, then add pod and bring mixture to a boil, stirring until sugar is dissolved. Add peaches, pitted sides down, to sugar syrup, then reduce heat and poach, covered, at a bare simmer 6 minutes. Turn peaches over and continue to poach, covered, until tender, 5 to 6 minutes more. Cool peaches in poaching liquid in pot, uncovered, 1 to 1 1/2 hours. Make raspberry sauce while peaches cool: Force raspberries through a fine-mesh sieve into a bowl, pressing hard on solids. Combine sugar and water in a small heavy saucepan. Cover pan (so condensation will wash any sugar crystals down side of pan) and bring to a boil, then remove lid and boil 2 minutes. Immediately stir sugar syrup into raspberry purée and cool to room temperature, about 1 hour. Stir in lemon juice. 3Serve peaches over ice cream and drizzled with sauce.

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