Peach melba

By dyannucci

very good!

Can use nectarines, apricots, or mango nectarines

Use heavy bottom sauce pot because sugar burns

Ingredients

• For the raspberry coulis:
• Note: can use frozen or can use other berries.
• can use less sugar if fruit is in season, but if not sugar compensates for lack of ripe fruit.
• 3 cups fresh raspberries
• 1 cup blackberries
• 3/4 cup sugar
• 1/2 cup water
• juice of 1 lemon
• 2 tspn cornstarch
• 1 cup of muscato
• For the peaches:
• 3 firm peaches, halved, pitted and peeled
• 2 cups water
• 1 tspn vanilla paste
• 3/4 cup sugar
• vanilla ice cream of gelato 2 scoops /serving

Preparation

Step 1

for the coulis:

Use heavy bottomed sauce pan

Pace all berries in a sauce pot. cover with remaining ingredients, bring to oil and then simmer for 5 minutes or more until sauce becomes slightly thick.

use a hand immersion blender to blend sauce until smooth. strain through a fine mesh strainer and let cool. refrigerate until ready for use. Can last for a week if you are careful not to contaminate that is dipping into it.

For the peaches:

Place the water, sugar and vanilla in a medium sauce pot or a high sided saute pan. Bring to boil, then reduce to simmer. Place peaches in pot and simmer for 6 to 8 minutes. Turn peaches only once at the half way point. Using a slotted spoon remove peaches to a palte and let cool.--Place in fridge if desired to hold for a couple of hours. cover wit plastic.

To serve:

Place 2 scoops of vanilla ice cream or gelato in a parfait glass. Place peach half on top of ice cream, pit side down. Sppon raspberry coulis on top and garnish with a sprig of mint.