Sunday, July 01, 2012

Peach Melba

I got fresh peaches at the farmer's market on Tuesday and I couldn't resist making this classic dessert. You could, perhaps, substitute really good canned peaches to make this really easy. Poaching the peaches and making the raspberry sauce need to be done ahead anyway. If you have them in the fridge, it's child's play to make this elegant dessert.

Serves 4-
4-8 poached peaches halves (1 or 2 halves per person)
Really good vanilla ice cream like Ben and Jerry's
raspberry sauce

To poach peaches
2 cups water
2 cups sugar
1 tsp vanilla extract
1-2 tbl brandy
1 big piece of lemon rind ( use a vegetable peeler to remove it and don't get any of the white pith)
4 freestone peaches, cut in half (don't use really ripe fruit)

Bring all ingredients except peaches to a boil and let simmer for about 5 minutes or until sugar is dissolved.
Place peaches in syrup and adjust heat to a bare simmer. Let peaches cook until fork tender.  The time will depend on the ripeness of the fruit. I had not quite ripe peaches and let them simmer for 5 minutes.  Turn off heat and let fruit cool.  When fruit is cool, carefully peel and destone the peaches.  Return to liquid and store in fridge.

Raspberry sauce
1 pkg frozen raspberries, defrosted
2-3 tbl sugar or to taste
juice of half a lemon

In a food processor or blender process all ingredients. Taste and adjust sugar. Strain through sieve.

Assembly Place a peach half in each bowl. Top with a scoop of ice cream. Drizzle on a generous amout of raspberry sauce. Garnish with fresh mint or a chocolate tuile cookie.

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