Peach Melba
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Plunging juicy peaches in boiling water then icing makes peeling easy, while poaching brings out their succulent flavour against vanilla ice cream and tart raspberries.
Servings: 4
Ingredients:
Peach Melba
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 266 |
| pro | 3 g |
| total fat | 8 g |
| sat. fat | 5 g |
| carb | 49 g |
| fibre | 2 g |
| chol | 29 mg |
| sodium | 53 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 3% |
| vit A | 11% |
| vit C | 17% |
| folate | 5% |
Suggested Recipes
-
4 ripe peaches
1 cup (250 mL) granulated sugar
2 cups (500 mL) vanilla ice cream
Fresh raspberries for garnish (optional)
Raspberry Sauce:
1/2 cup (125 mL) fresh or frozen raspberries, thawed
4 tsp (20 mL) granulated sugar
1/2 tsp (2 mL) lime juice
Preparation:
With knife, score X in base of each peach. Plunge into boiling water for 30 seconds. Transfer to ice water. Drain and peel.
In saucepan, bring 2 cups (500 mL) water and sugar to boil; boil for 5 minutes. Reduce heat to medium-high. Immerse peaches in liquid; poach for 8 minutes, turning halfway through. With slotted spoon, remove to rack; let cool.
Raspberry Sauce: In blender, purée raspberries with 2 tbsp (25 mL) water until smooth. Strain through fine sieve into bowl, pressing with spoon. Stir in sugar and lime juice. (Make-ahead: Refrigerate sauce and peaches with syrup in separate airtight containers for up to 2 days.)
Halve and pit peaches. Scoop 1/2 cup (125 mL) ice cream into each of 4 serving bowls. Top each with 2 peach halves; drizzle with raspberry sauce. Garnish with raspberries (if using).
In saucepan, bring 2 cups (500 mL) water and sugar to boil; boil for 5 minutes. Reduce heat to medium-high. Immerse peaches in liquid; poach for 8 minutes, turning halfway through. With slotted spoon, remove to rack; let cool.
Raspberry Sauce: In blender, purée raspberries with 2 tbsp (25 mL) water until smooth. Strain through fine sieve into bowl, pressing with spoon. Stir in sugar and lime juice. (Make-ahead: Refrigerate sauce and peaches with syrup in separate airtight containers for up to 2 days.)
Halve and pit peaches. Scoop 1/2 cup (125 mL) ice cream into each of 4 serving bowls. Top each with 2 peach halves; drizzle with raspberry sauce. Garnish with raspberries (if using).
Tags:
Desserts; Fruits; Sugar/Sweets; Boil/Simmer; Make-Ahead; Make It Tonight;
Source
Canadian Living Magazine: July 2008
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