Cooking

Peach Melba

posted: 06/30/10
tlc-recipe-169-600x400
Read more Read less
Peach Melba
Thinkstock

Take Home Chef, Episode 50: Elena's Menu

INGREDIENTS

FOR THE POACHED PEACHES:

  • 4 cups/1 liter water
  • 1 cup/200 g granulated sugar
  • 1/2 lemon, thinly sliced
  • 1 vanilla bean, split lengthwise
  • 4 peaches
  • FOR THE RASPBERRY SAUCE:
  • 12 ounces/340 g fresh raspberries
  • 2/3 cup/75 g powdered sugar
  • Vanilla ice cream

PREPARATION:

TO POACH THE PEACHES:

  1. Combine the water, sugar and lemon slices in a heavy large saucepan. Scrape in the seeds from the vanilla bean then add the bean. Bring the water to a boil over high heat, stirring to dissolve the sugar.
  2. Add the peaches and simmer gently over medium-low heat for about 10 minutes or until the peaches are almost tender. The cooking time will vary depending on the ripeness of the peaches. Allow the peaches to cool in the poaching liquid. The peaches will continue to cook in the liquid as it cools, so be sure not to over-cook them initially.

TO MAKE THE RASPBERRY SAUCE:

  1. Puree the raspberries and powdered sugar in a blender until smooth. Strain the raspberry sauce through a fine sieve and into a bowl. Discard the seeds. Place 3 tablespoons/45 ml of raspberry sauce in the center of each of 4 plates and stir to create 4 large circles of raspberry sauce. In the center of each plate, place 1 peach and serve with vanilla ice cream. Enjoy!
More on
Recommended for You