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Peaches from Jeanette |
My friend Jeanette, a native of Australia, gave me a bounty of beautiful peaches from the Farmer's Market for my birthday. Since the Peach Melba dessert was named for an Australian opera singer Nellie Melba*, I decided the perfect way to use a few of these peaches was to make Peach Melba dessert.
Recipe for three desserts:
3 whole fresh peaches
vanilla ice cream
raspberries (or in my case I had on hand some raspberry seedless jam)
sliced almonds (optional)
1. Poach peaches in simmering (not boiling) water to soften and make removal of the skin easy.
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Poach peaches in simmering (not boiling) water. |
2. Remove skin and plunge peaches in ice water to cool rapidly.
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Peach halves in ice water to cool. |
3. Prepare raspberry sauce. I heated the raspberry seedless jam just enough to liquefy. If you are using fresh raspberries, cook about 2 cups of raspberries in a cup of sugar. Strain the cooked raspberries to remove the seeds and use the raspberry syrup to drizzle over the ice cream and peaches.
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I used raspberry jam instead of raspberries because this is what I had on hand. |
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Peach halves and raspberry syrup ready. |
4. Put a scoop of vanilla ice cream in a dessert dish. Add two peach halves and drizzle with raspberry syrup. And there you have it---Peach Melba Dessert.
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Peach Melba Dessert ready to enjoy. |
* If you are interested in reading about the history of this dessert you can check out
this link.