Peach Melba Recipe 🍑🍨

Introduction:

Peach Melba is a delightful dessert that perfectly captures the essence of summer with its juicy peaches and vibrant raspberry sauce. Inspired by Wolfgang Puck’s rendition on the Food Network, this recipe is a must-try when peaches are in season. It’s a versatile dish that can also be adapted to Apricot Melba for a unique twist. With a luscious combination of flavors and textures, Peach Melba is sure to become a favorite on your dessert menu.

Cook Time: 1 hour
Prep Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Rating: ⭐⭐⭐⭐⭐

Ingredients:

1 cup sugar
2 cups water
1/4 cup lemon juice
1 lemon (zest)
3 cups raspberries
1 cup sugar
1 tablespoon lemon juice
6 ripe peaches
1 pint vanilla ice cream
1 cup heavy cream

Instructions:

1. Prepare the Syrup:

In a medium saucepan, combine 1 cup of sugar, 2 cups of water, 1/4 cup of lemon juice, and the zest of 1 lemon.
Bring the mixture to a boil over medium heat, stirring occasionally until the sugar is completely dissolved.

2. Poach the Peaches:

Once the syrup is boiling, reduce the heat to a simmer.
Gently place the ripe peaches into the simmering syrup and poach them until they are tender, about 10 minutes.
Carefully remove the peaches from the syrup and allow them to cool.

3. Prepare the Raspberry Sauce:

In a blender, combine 3 cups of raspberries, 1 cup of sugar, and 1 tablespoon of lemon juice.
Process the mixture until it forms a smooth puree.

4. Assemble the Peach Melba:

Once the peaches have cooled, peel off the skins and slice them in half, removing the pits.
Place a scoop of vanilla ice cream in each serving bowl.
Top the ice cream with a poached peach half.
Drizzle the raspberry sauce generously over the peaches and ice cream.

5. Garnish and Serve:

Finish each serving with a dollop of whipped cream and a sprinkle of toasted almonds for added crunch.
Serve immediately and enjoy the heavenly combination of flavors!

Notes:

For Apricot Melba, simply substitute ripe, firm apricots for the peaches. There’s no need to peel them, just pit and halve them before poaching.
Feel free to adjust the sweetness of the syrup and raspberry sauce according to your taste preferences.
This dessert is best served fresh, but any leftover raspberry sauce can be stored in the refrigerator for up to a week.