Peach Melba

"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."
 
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Ready In:
1hr 15mins
Ingredients:
11
Serves:
6
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ingredients

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directions

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

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Reviews

  1. This was the best recipe I've found. I remember eating Peach Melba when I was very young--we'd go to the St. Anthony Hotel in San Antonio (haven't been there in over 40 yrs, so you know it made an impression), and they gave it a South Texas flair using fresh mango ice cream. I ate mine and half of my parents'. Wonderful, easy dish.
     
  2. The contrasting flavors of this dessert are heavenly. And it was soooo easy. I used frozen raspberries and peaches picked fresh from my trees. Because my peaches were picked fully ripe, I may try not poaching them next time. i also did not add the cream, but my daughter thought it would be lovely to try it that way next time. This is a hard to beat dessert for a summer refresher.
     
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RECIPE SUBMITTED BY

I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
 
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