Peach Melba with Raspberry Sauce
Invented by Auguste Escoffier, Peach Melba is an old recipe that deserves a comeback! Every summer when peaches are in season, I look forward to serving Peach Melba with Raspberry Sauce after enjoying a grilled dinner on the patio.
Ingredients
- 3 medium peaches halved, pitted, and peeled
- 6 scoops vanilla ice cream
- ½ cup toasted almonds optional
- Mint sprigs for garnish
For the poaching liquid:
- 1 cup sugar
- 2 cups water
- 1 peels from a lemon use a vegetable peeler and be sure not to get any of the pith
- ¼ cup lemon juice
- 1 vanilla bean or 1 teaspoon vanilla extract
For the Raspberry Sauce
- 2 cups raspberries
- 2 Tablespoons lemon juice
- ½ cup sugar
Instructions
- Mix all of the ingredients for the poaching liquid in a pot large enough to hold the six peach halves in one layer. Stir to dissolve the sugar. Gently place the peach halves in the liquid and bring the liquid to a low simmer. Turn the heat off, remove the pot from the heat and allow it to come to room temperature.
- Puree the raspberries with lemon juice. Add sugar to taste. How much you use will depend on how sweet the raspberries are so be sure to taste.
- Spoon a small amount of raspberry sauce on the bottom of a serving dish. Place a peach half on top with the seed hole showing. Put a scoop of ice cream beside it. Drizzle more sauce if you wish, and garnish with toasted almonds and a sprig of mint.