Peach 'Melba'

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

If you haven't had time to properly prepare for the holiday, here’s a tried-and-true way to avoid a scandal. A peach served with a scoop of ice cream and sugar-sweetened raspberries, intriguingly named 'Melba'. It’s quick to prepare and so simple that it can become anyone's first successful dessert experience. In this case, brevity is the sister of talent; the contrast between cold freshness and fruity juiciness, the snow-white ice cream, and the velvety peach flesh creates a delightful experience. However, finding good peaches in February is a challenge — but canned peaches in syrup will work just fine.

Ingredients

Water - 17 fl oz
Sugar - 17.6 oz
Lemon - 1 piece
Vanilla extract - ½ spoons
Donut Peaches - 2 pieces
Raspberry leaves - 4.4 oz
Powdered Sugar - 1 tablespoon
Vanilla Ice Cream - 7.1 oz

Step by Step guide

Step 1

Pour water and the juice of half a lemon into a saucepan, add sugar and vanilla. Over low heat, without stirring, allow the sugar to dissolve.

Step 2

Stir the syrup and bring it to a boil, then simmer for 5 minutes and reduce the heat.

Step 3

Cut each peach in half along the pit with a knife. Twist both halves in opposite directions, then separate them. If the pit comes out easily from one half, remove it; if not, leave it in place.

Step 4

Blanch the peaches in syrup for 2–3 minutes. They should become soft but maintain their shape. Check for doneness by piercing the flesh with a knife.

Step 5

Using a slotted spoon, remove the peaches from the syrup and transfer them to a plate. Allow them to cool slightly, then peel off the skin carefully, taking care not to damage the flesh, and remove any remaining pits.

Step 6

Cool the peaches and syrup completely (if you don't have time to chill the syrup, pour out 2 tablespoons of the syrup and cool it. Set the remaining syrup aside for now, and when it cools, freeze it for future use).

Step 7

Prepare the raspberry sauce. Place the raspberries in a blender, add the juice of a quarter lemon and powdered sugar. Blend until smooth and strain through a sieve to remove the seeds.