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Peach Melba

by Sandra Lawson (follow)
Dessert (1060)      Summer (229)      Raspberries (28)      Peaches (8)     


This one is the real deal: fresh peaches and fresh raspberries served with vanilla ice cream. It is best to prepare this a day ahead and leave it to chill in the fridge.

Preparation Time: 20 minutes
Cooking Time: 10 minutes
Makes: 6 servings

Ingredients
6 ripe peaches, or nectarines
500ml water
500g caster sugar
Juice of 1/2 a lemon
1 vanilla pod

For the Raspberry Sauce
300g raspberries
20g icing sugar
Juice of 1/2 a lemon

Method
Halve the peaches and remove the stones if possible. If they won't come out easily, leave them until the fruit has been poached.



Water, Sugar, Lemon Juice, Vanilla


Put the water, caster sugar, lemon juice and vanilla pod into a large, wide saucepan. Heat until the sugar has dissolved, bring to the boil and leave the syrup to bubble away for about five minutes.



Water, Sugar, Lemon Juice, Vanilla


Add the peaches and poach gently for 2-3 minutes on each side. They are done when the cut flesh can be pierced with the point of a sharp knife.



Water, Sugar, Lemon Juice, Vanilla


Remove with a slotted spoon and transfer to a plate.



Water, Sugar, Lemon Juice, Vanilla


Peel the peaches (the skins should slip off easily) and remove the remaining stones.

Set aside the poaching syrup and allow it to cool before returning the peaches.



Poaching Liquid, Cool


Put the raspberries, icing sugar and lemon juice into a blender and pureÚ.



Poaching Liquid, Cool




Poaching Liquid, Cool


Push through a sieve to remove the pips.



Sieve




Sieve


Serve the peach halves and syrup with vanilla ice cream, and pour the raspberry sauce on top. Any leftover syrup can be frozen and used again with summer fruits or fruit salad.



Peach Melba, Raspberry PureÚ, Vanilla Ice Cream


Categories
#Peaches
#Raspberries
#Summer
#Dessert
I like this Recipe - 8
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ID: 2023
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