Another iconic summer dessert. Combining the fragrance of poached peaches in syrup with a tangy raspberry coulis is freshness on a plat...
Another iconic summer dessert. Combining the fragrance of poached peaches in syrup with a tangy raspberry coulis is freshness on a plate. Serve with a good quality vanilla ice cream.
PEACH MELBA INGREDIENTS
- 3 cups water
- 2 cups Caster Sugar
- 1 teaspoon Vanilla extract
- Juice and grated rind of half a Lemon
- Juice of one Orange
- 8 ripe peaches
- 3 cups raspberries (frozen if you wish)
- 1/4 cup extra caster sugar
- 1 tablespoon lemon juice
- Your choice of good quality vanilla ice cream to serve
- Pour the water, 2 cups caster sugar, grated lemon rind and vanilla extract into a wide saucepan and heat gently to a simmer - dissolving the sugar to make a syrup. Cook for around 5 minutes at a simmer.
- Cut the peaches in half and de-stone. Place carefully into the syrup and poach for around 8 to 10 minutes.
- Transfer poached peaches and syrup to a bowl and allow to cool completely before refrigerating.
- To make the raspberry coulis; blend the raspberries, extra caster sugar, orange and lemon juice in a food processor before straining into a bowl.
- To serve place scoops of ice cream in individual bowls, place the peaches/syrup on top or alongside then cover with raspberry coulis.
