Peach Melba Recipe

Ingredients

• 1 1/2 L cold water
• 450 g caster sugar (– superfine sugar)
• 1/2 vanilla pod (– split open lengthwise)
• Thinly peeled rind of 2/3 of a lemon
• 6 just ripe peaches
• 250 g raspberries (– fresh or frozen)
• juice of 1 orange
• juice of 1/2 lemon
• 2 tbsp caster sugar (– superfine sugar)

Instructions

1. 1

   --- Peaches ---

2. 2

   Pour the cold water into a saucepan. Add the caster sugar, vanilla pod, and lemon rind. Bring to a simmer and cook for 5 minutes.

3. 3

   Gently add the washed peaches to the syrup. Bring back to a gentle simmer and poach the peaches for 10 minutes.

4. 4

   Remove the peaches from the heat and transfer them, along with the syrup, to a bowl. Let them cool, then refrigerate until about 10 minutes before serving.

5. 5

   --- Raspberry Coulis ---

6. 6

   Blend the orange juice, lemon juice, caster sugar, and raspberries into a smooth purée.

7. 7

   Strain the raspberry coulis into a bowl and set aside.

8. 8

   --- To Assemble ---

9. 9

   Just before serving, lift the peaches from the syrup and peel them carefully. You can keep them whole or halve them to remove the pit.

10. 10

    Place a few scoops of vanilla ice cream in a deep serving dish. Arrange the peeled peaches on top and spoon the raspberry coulis over them.

11. 11

    Sprinkle with toasted flaked almonds and a dusting of icing sugar.

12. 12

    You can also serve the Peach Melba in individual bowls.

13. 13

    Serve immediately.