Peach Melba, a classic dessert, is a wonderful Summer dessert, where even bland-tasting peaches are transformed to intense nectar fruit.
This combination of poached peaches, vanilla ice cream, and fresh raspberry puree, took ice cream treats to a whole other sophisticated level.
Adapted from Nigella Lawson.
4 large peaches
1 3/4 cup sugar
1 1/2 cup water
1 lemon, juice
vanilla ice cream
1 cup raspberries
Put the water, sugar, and most of the lemon juice into a wide saucepan and heat gently to dissolve the sugar.
Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the pan down to a fast simmer.
Cut the peaches in half, and, if the stones come out easily remove them, if not, then you can get them out later.
Poach the peach halves in the sugar syrup for about 2-3 minutes on each side, depending on the ripeness of the fruit (skin side first).
Test the cut side with the sharp point of a knife to see if they are soft, and then remove to a plate with a slotted spoon.
When all the peaches are poached, peel off their skins and let them cool (and remove any remaining stones). If you are making them a day in advance, let the poaching syrup cool and then pour into a dish with the peaches.
To make the raspberry sauce, liquidize the raspberries, the remaining lemon juice, and 3 tablespoons of the peach syrup in a blender.
Sieve to remove the pips and pour this fantastically hued puree into a jug.
To assemble the peach melba, sit the peach halves on each plate alongside a scoop or two of ice cream. Spoon the raspberry sauce over them, and put the remaining puce-tinted red sauce in a jug for people to add themselves at the table.
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