Peach Melba
Ingredients
- 3 cups fresh or frozen raspberries
- 1/3 cup white sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1/8 teaspoon balsamic vinegar
- 2 cups white sugar
- 2 cups water
- 2 tablespoons lemon juice
- 1 vanilla bean, split lengthwise
- 3 peaches, halved and pitted
- 6 scoops vanilla ice cream
- ¼ cup sliced almonds
Step by Step Instructions
Step 1
Combine raspberries, 1/3 cup sugar, 1 tablespoon lemon juice, water and balsamic vinegar in saucepan over medium heat. Bring to a simmer and cook until sugar dissolves and berries collapse (2-3 minutes). Remove from heat and strain into a bowl. Cool to room temperature, cover and refrigerate until thoroughly chilled.
Step 2
Combine 2 cups sugar, 2 cups water, 2 tablespoons lemon juice and split vanilla bean in a large saucepan. Bring to a simmer over medium heat.
Step 3
Place peach halves with cut sides up in the syrup and simmer until tender (5-8 minutes per side), basting with syrup occasionally. Remove from heat and allow to cool in the syrup. Transfer to a bowl, cover and refrigerate until thoroughly chilled (about 4 hours).
Step 4
Remove peach skins and serve each peach half on top of a scoop of ice cream in a bowl. Spoon the raspberry sauce over the top and garnish with toasted, slivered almonds.
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