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Peaches Melba Recipe
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Fruity, tangy and delicious - you can never say no to this dessert
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Peaches Melba Recipe Ingredients:
6 ripe peaches, peeled and pitted
1 1/4 cups granulated sugar
2 cups water
3/4 teaspoon vanilla extract
Sauce:
1 12-oz. package frozen unsweetened red raspberries, thawed in bowl
1/3 cup granulated sugar
1/4 cup water
1 1/2 teaspoons lemon juice
1/4 teaspoon lemon zest
Vanilla ice cream
Sundae cups or ice cream dishes chilled in the freezer
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Peaches Melba Recipe Directions:
Using a deep, wide skillet, heat 1 1/4 cups sugar and 2 cups water to boiling.
After sugar dissolves, add peaches in a single layer. Reduce heat to just under simmering and poach, covered.
Using tongs or a slotted spoon, gently turn all the peaches over, cover, and continue poaching for 3 minutes.
Remove skillet from heat and allow peaches to sit in hot syrup for an additional 4 minutes. Stir in vanilla extract.
Chill peaches in syrup for at least one hour.
To prepare the Sauce -
Push raspberries and juice from thawing, through a fine-mesh sieve, and then discard seeds and solids; set aside.
Bring 1/3 cup sugar and 1/4 cup water to a boil for 2 minutes and remove from heat, stir in lemon juice and zest.
Stir simple syrup (sugar mixture) into seedless raspberry puree and chill for 30 minutes.
Layer peaches and raspberries over ice cream in frosted dishes and serve.
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