48
Fresh Peach Melba with
Raspberry Sauce
Makes 6 servings
INGREDIENTS
For the poached peaches
3 large ripe, firm, freestone peaches
2 cups water
2 cups sugar
1/4 cup lemon juice
Grated zest of 1 lemon
For the Raspberry sauce
1 pound raspberries
1/2 cup sugar
2 tablespoons lemon juice
METHOD
1
Bring a saucepan of water to a boil and boil peaches for about
20 seconds. Transfer to a bowl of ice water to cool. Drain and peel
away skin.
2
In another saucepan, make a simple syrup. Stir together the 2 cups
water, the sugar, and the lemon juice and zest. Over medium-high
heat, bring the mixture to a boil, then reduce the heat to low. Add
the peach halves to this syrup and continue simmering until tender,
5 to 7 minutes. Remove from the heat and let the peaches cool in
the syrup. Transfer the fruit and syrup to a nonreactive bowl, cover
with plastic wrap, and refrigerate until serving time.
3
Make the Raspberry sauce: Put the berries, sugar, and lemon juice in
the food processor fitted with the Processing blade and process
until puréed. Place a fine-mesh strainer over a nonreactive bowl and,
with a rubber spatula, pass the puree through the strainer to remove
the seeds. Cover with plastic wrap and refrigerate.
4
Before serving, toast the sliced almonds in a small, dry skillet over
low heat, stirring almost continuously, until they turn light golden,
about 3 minutes. Transfer immediately to a bowl to cool.
5
To serve, scoop the ice cream into six attractive, chilled
serving bowls. Remove the peach halves from their syrup and place
them cut side down on top of the ice cream. Drizzle each serving
generously with the raspberry sauce, garnish with whipped cream
and toasted almonds, and serve immediately.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
47
Desserts
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