Description
Peach Melba is a classic dessert featuring juicy peaches, rich vanilla ice cream, and tangy raspberry sauce. Created in honor of soprano Nellie Melba, this timeless dessert combines sweet, creamy, and tart flavors in a beautifully simple and elegant dish.
Ingredients
- 4 ripe peaches, peeled and halved (or you can use canned peaches in syrup)
- 1 vanilla ice cream
- 1 cup raspberries (fresh or frozen)
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1/4 cup water
- Mint leaves for garnish (optional)
Instructions
- Prepare the peaches: In a pot of boiling water, blanch the peaches for about 30 seconds, then transfer them to a bowl of ice water. Peel the peaches, remove the pits, and cut them into halves or quarters. Set aside.
- Make the raspberry sauce: In a small saucepan, combine the raspberries, sugar, lemon juice, and water. Bring to a boil, then reduce the heat and simmer for 5-7 minutes until the raspberries break down and the sauce thickens. Use a fine sieve or strainer to remove the seeds, and return the sauce to the saucepan. Keep it warm or allow it to cool slightly before serving.
- Assemble the dish: Place a scoop of vanilla ice cream in a serving dish or bowl. Arrange the peach halves around the ice cream.
- Serve: Drizzle the raspberry sauce over the peaches and ice cream, allowing the sauce to pool around the edges. Garnish with fresh mint leaves if desired, and serve immediately.
Notes
Storage: Store leftover raspberry sauce in an airtight container in the refrigerator for up to 3 days.Reheating: If the sauce is refrigerated, gently reheat it on the stovetop or in the microwave before serving.Variations: Use nectarines, apricots, or plums for a fruit twist. Substitute with strawberry or blueberry sauce for a new flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 33g
- Sodium: 10mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg
