Not-So-Classic Peach Melba
Published Sept. 1, 2021
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1cup ripe red raspberries, plus more for garnish
- 2tablespoons plus 2 teaspoons granulated sugar
- 6ripe, sweet freestone peaches
- A few drops of lemon juice
- 1quart vanilla ice cream
Nutritional analysis per serving (6 servings)
274 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 43 grams carbohydrates; 4 grams dietary fiber; 38 grams sugars; 5 grams protein; 71 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Make the raspberry sauce: Put 1 cup raspberries and 2 tablespoons sugar in a blender and whiz to liquify. Pour through a fine-meshed strainer and into a medium bowl. Keep cool.
- Step 2
Using a paring knife, peel and halve the peaches. Slice the halves into half-moon pieces about ⅜-inch thick. Transfer to a bowl. Add 2 teaspoons sugar and a few drops of lemon juice to taste. Toss to coat.
- Step 3
To serve, arrange peach slices in the bottom of 6 dessert bowls. Top each serving with a scoop or 2 of vanilla ice cream. Splash raspberry sauce over each portion. Garnish with a few raspberries if you wish.
Private Notes
Comments
I like to put a TB of peach liqueur on the peaches along with the lemon and sugar to add pizzazz to the sliced peaches and, if pressed, a little raspberry liquor to the raspberry sauce. It's not supposed to be boozy but flavorful.
Lemon keeps the peaches from oxidizing if you prepare this a while before serving. Sugar tempers lemon flavor.
I prepared this delicious and easy dessert yesterday as per recipe and have a couple of comments. After blending the raspberries in the blender and pouring it into a fine sieve, it took all afternoon for the sauce to go through. I used a spoon to press it through. Secondly, I think next time besides slicing the peaches, I will cut the slices into smaller pieces, just because it is easier to eat. It is a fantastic taste and presentation. My guests enjoyed.
delicious, I added a splash of good quality olive oil over the ice cream, and a small hit of maldon salt flakes right before serving and it turned it all up a notch. The peaches where I live are too perfect at this time of year so I didn’t add lemon and sugar this time.
I added 1-2 tbsp brandy to the peaches and no lemon. I just added a few raspberries without sauce.
An easier way to make raspberry sauce - Place raspberries in glass bowl, put in microwave for about 2 minutes. Take out and stir briskly with a fork to break seeds away from the pulp. Strain. Thicken with cornstarch and sweeten with sugar, as desired.