Peach Melba
Vanilla-poached peaches served cold over ice cream with raspberry sauce.
Active time25 min
Cooking15 min
Total2 h 30 minResting : 1 h 30 min
Add to my week
Loading your week…
Ingredients
- 250 g fresh raspberries
- 6 ripe peaches
- 1 l water
- 2 vanilla pods
- 650 g caster sugar
- 1 l vanilla ice cream
Preparation
Split the vanilla pods. Bring the water, 500 g of sugar and vanilla to the boil in a wide pan. Wash and halve the peaches and remove the stones. Add to the gently simmering syrup and poach for about 15 minutes until tender but holding their shape.
6 ripe peaches1 l water2 vanilla pods650 g caster sugar- knife
- chopping board
- saucepan
- spoon
Let the peaches cool in their syrup, then refrigerate until cold. Allow about 90 minutes for cooling altogether. Meanwhile, rinse the raspberries and blend with 150 g of sugar. Strain out the seeds and refrigerate the sauce.
250 g fresh raspberries- blender
- sieve
- mixing bowl
Gently peel and drain the cold peaches. Divide the vanilla ice cream between serving dishes. Add the peaches, spoon over the raspberry sauce and serve immediately. The poaching syrup is not served with the dessert.
1 l vanilla ice cream- dessert dishes
- spoon
Allergens
- Eggs
- Milk
Composition to check for: Celery, Crustaceans, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration