Chef John's Peach Melba recipe
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Ingredients
- 3 cups fresh or frozen raspberries ⅓ cup white sugar 1 tablespoon lemon juice 1 tablespoon water ⅛ 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
Nutrition Info
- 420.5 caloriescarbohydrate: 96.5 gcholesterol: 9.2 mgfat: 4.6 gfiber: 4.8 gprotein: 2.2 gsaturatedFat: 1.6 gservingSize: -sodium: 21.3 mgsugar: 90.7 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Peach Melba
Directions
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Combine raspberries, 1/3 cup sugar, 1 tablespoon lemon juice, water, and balsamic vinegar in a saucepan over medium heat. Bring to a simmer and cook until sugar dissolves and berries collapse, 2 to 3 minutes. Remove from heat and strain into a bowl. Cool to room temperature, cover and refrigerate until thoroughly chilled.
Combine 2 cups sugar, 2 cups water, 2 tablespoons lemon juice, and split vanilla bean in a large saucepan and bring to a simmer over medium heat.
Place peach halves with cut sides up in the syrup and simmer until tender, 5 to 8 minutes per side, basting with the 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.
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. Garnish with toasted, slivered almonds.