Peach Melba with Raspberry Sauce

Ingredients

• 4 ripe peaches 4 ripe peaches
• 1 cup (240 ml) water 1 cup (240 ml) water
• 1/2 cup (100 g) granulated sugar 1/2 cup (100 g) granulated sugar
• 1 cup (125 g) fresh raspberries 1 cup (125 g) fresh raspberries
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• 1 pint (473 ml) vanilla ice cream 1 pint (473 ml) vanilla ice cream
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 5g
• Carbohydrates (total, sugars): 42g, 38g
• Protein: 3g
• Fiber: 4g
• Salt: 0.02g

Preparation

1. 1.
   Bring a large pot of water to a boil. Score a small "X" on the bottom of each peach.
2. 2.
   Carefully place the peaches in the boiling water for 30 seconds, then transfer them to a bowl of ice water to cool.
3. 3.
   Once cooled, peel the peaches and cut them in half, removing the pits.
4. 4.
   In a saucepan, combine the water and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves.
5. 5.
   Add the peach halves to the simmering syrup and cook for 5 minutes, or until the peaches are tender.
6. 6.
   Remove the peaches from the syrup and let them cool.
7. 7.
   In a blender, puree the raspberries, lemon juice, and lemon zest until smooth. Strain the mixture to remove the seeds.
8. 8.
   To serve, place two peach halves in a bowl or on a plate. Top with a scoop of vanilla ice cream and drizzle with the raspberry sauce. Garnish with fresh mint leaves.

Treat your ingredients with care...

• Peaches — Choose ripe, fragrant peaches for the best flavor. If they are not fully ripe, leave them at room temperature for a day or two until they soften.
• Raspberries — Use fresh raspberries for the sauce. If they are not in season, you can use frozen raspberries, but make sure to thaw them before blending.

Tips & Tricks

• For an extra touch of elegance, garnish the Peach Melba with slivered almonds or crushed amaretti cookies.
• If you prefer a smoother raspberry sauce, you can strain it through a fine-mesh sieve after blending to remove any remaining seeds.
• To enhance the flavor of the vanilla ice cream, consider adding a splash of vanilla extract or scraping the seeds from a vanilla bean into the ice cream mixture before churning.

Serving advice

Serve the Peach Melba immediately after assembling to ensure the ice cream doesn't melt. For an added touch, drizzle a little extra raspberry sauce on top just before serving.

Presentation advice

Arrange the peach halves in a circular pattern on the plate, with the scoop of vanilla ice cream placed in the center. Drizzle the raspberry sauce in an artistic manner around the peaches and ice cream. Garnish with a sprig of fresh mint for a pop of color.