Peach Melba Raspberry Ice Cream (Printer-Friendly Version)
Tender poached peaches, bright raspberry sauce, and vanilla ice cream make a sweet summer classic everyone loves.
# Required Ingredients:
→ Poached Peaches
01 -
4 firm, ripe peaches
02 -
400 g granulated sugar
03 -
1 litre water
→ Raspberry Sauce
04 -
58 g confectioners’ sugar
05 -
1 teaspoon fresh lemon juice
06 -
2 cups fresh raspberries
→ Assembly
07 -
Vanilla ice cream, for serving
08 -
1 cup fresh raspberries, for garnish
# Step-by-Step Instructions:
01 -
In a large saucepan, combine granulated sugar with 1 litre water and bring to a boil over medium-high heat, stirring until sugar dissolves.
02 -
Score an X into the base of each peach using a paring knife. Add peaches to the boiling syrup. Reduce heat to medium-low and simmer for 6 to 10 minutes, stirring occasionally, until peaches are tender. Allow to cool in syrup if storing, or transfer with a slotted spoon to a cutting board to cool slightly if using immediately.
03 -
In a blender, combine confectioners’ sugar, fresh lemon juice, and 2 cups raspberries. Blend on high speed for about 1 minute until smooth. Pass the mixture through a fine-mesh sieve into a bowl, pressing with a spatula to extract as much liquid as possible. Discard seeds.
04 -
Once cooled enough to handle, peel and discard skins from peaches. Halve each peach and remove the stone. Cut each half into 4 even wedges.
05 -
Distribute peach wedges among serving bowls. Add a scoop of vanilla ice cream to each. Drizzle with raspberry sauce and top with the remaining 1 cup fresh raspberries. Serve immediately.
# Handy Cooking Tips:
01 -
Out-of-season peaches can be substituted with frozen, defrosted slices. Store poached peaches and raspberry sauce separately in airtight containers for up to 3 days in the refrigerator.