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Peach Melba

For the peaches:
    3 1/2 cups superfine sugar
    Juice of half a lemon
    1 vanilla pod, split lengthwise
    4 peaches, halved and pitted (pits may also be removed after poaching)

For the raspberry sauce:
    3 cups raspberries
    1/4 cup confectioners' sugar
    Juice of half a lemon

For assembly:
    1 half-gallon vanilla ice cream.

1. Prepare peaches: In a wide saucepan, combine superfine sugar, lemon juice, vanilla pod
and 3 cups water. Place over medium-low heat until sugar dissolves. Raise heat and allow
to boil for 5 minutes. Reduce heat until syrup is at a lively simmer. Add peach halves and
poach just until lightly softened, 2 to 3 minutes on each side depending on ripeness of fruit.
Using a slotted spoon, transfer peaches to a plate, reserving the syrup.

2. Allow peaches to cool. Peel, and discard any remaining pits. Peaches may be placed in
a container, topped with syrup and refrigerated for up to 24 hours; gently reheat in syrup
before serving. (Syrup may be saved and frozen for future use.)

3. Prepare raspberry sauce: In the bowl of a food processor, combine raspberries,
confectioners' sugar and lemon juice. Process until smooth. Pour through a fine strainer to
remove seeds and transfer sauce to a small pitcher.

4. To assemble, place a scoop or two of ice cream on each of four serving plates. Place
two peach halves on each plate and drizzle with a small amount of raspberry sauce. Pass
remaining sauce at the table.