“I watched Wolfgang Puck fix this on the Food Network and can't wait for peaches to be in season again! Can be adapted for Apricot Melba.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium saucepan, prepare syrup.
  2. Bring sugar, water, lemon juice and zest to a boil.
  3. Lower to a simmer and cook for 10 minutes.
  4. Poach peaches until tender.
  5. Let them cool in the syrup.
  6. To prepare the raspberry sauce, in a blender combine raspberries, sugar and lemon juice.
  7. Process to a puree.
  8. Remove fruits from syrup.
  9. To serve, in a small bowl place a scoop of vanilla ice cream, place the fruit on top and cover with raspberry sauce.
  10. Garnish with whipped cream and toasted almonds.
  11. For Apricot Melba, use 12 ripe, firm apricots, pitted and halved (no need to skin).

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