PEACH MELBA
Ingredients
Raspberry Sauce:
- 1 1 1raspberries
- 1 1 1cup CUP_USVolumesugar
- 2 2 2tablespoons TABLESPOON_USVolumelemon juice
Poached Peaches:
- 2 2 2cups CUP_USVolumewater
- 3 3 3ripe, firm peaches
- 1 1 1cup CUP_USVolumesugar
- 1/4 .25 .25cup CUP_USVolumelemon juice
- 1 1 1lemon, zested
- 1 1/2 1.5 1.5pints PINT_USVolumevanilla ice cream
- 2 2 2cups CUP_USVolumeheavy cream, whipped
- 1 1 1cup CUP_USVolumesliced almonds, toasted
Instructions
- Make the Poached Peaches: Bring a large saucepan of water to a boil. Prepare a bowl of ice and water. With a small, sharp knife, score a shallow X in the skin at the blossom end of each peach. Add the peaches to the boiling water and boil them until their skins begin to wrinkle, about 1 minute after the water returns to a boil. With a slotted spoon, remove the peaches from the water and transfer them to the ice water. As soon as they are cool enough to handle, peel them, starting at the X. Then halve and pit them.
- In a medium saucepan, stir together the water, sugar, lemon juice, and zest. Over medium-high heat, bring the mixture to a boil; then, reduce the heat to a simmer and cook for 10 minutes. Add the peach halves to the syrup and continue simmering until they are tender, 7 to 10 minutes. Remove the pan from the heat and leave the peaches to cool in the syrup. Transfer to a bowl, cover with plastic wrap, and refrigerate until ready to serve.
- Make the Raspberry Sauce: Put the raspberries, sugar, and lemon juice in a blender and process until pureed. Hold a fine-meshed sieve over a nonreactive bowl and pass the puree through the sieve to remove the seeds. Cover the bowl with plastic wrap and refrigerate until serving time.
- To serve, place a ½-cup scoop of vanilla ice cream in each of 6 attractive glass serving bowls. Remove the peach halves from the syrup and place one, cut side down on top of each scoop of ice cream. Spoon the Raspberry Sauce over and around the peaches and garnish generously with whipped cream and toasted almonds.
ABOUT THIS RECIPE
Dame Nellie Melba, an Australian-born opera star who won fame in Europe in the late-19th century, was saluted with this dessert, as well as with the crisp toast that bears her name. You can also make the dessert with 12 fresh, firm apricots in place of the peaches.