Peach Melba: Vanilla-Poached Peaches with Raspberry Sauce and Ice Cream
Ripe peaches poached in a light honey, lemon and vanilla syrup, peeled and served with vanilla ice cream and a bright raspberry sauce.
Always check the labels of the products you use.
Method
- 1
Make the raspberry sauce. Put the raspberries, 120 ml water, 90 g sugar and 1 tsp lemon juice in the medium pan. Simmer for 10-12 min, stirring now and then, until the berries have fully collapsed. Press the mixture through the sieve into the bowl with the back of a spoon, scrape the underside of the sieve, discard the seeds and leave to cool.
- 2
Make the poaching syrup. In the wide pan combine the 1000 ml water, 300 g sugar, honey, 4 tbsp lemon juice and vanilla. Bring to the boil, stirring until the sugar has dissolved.
- 3
Score the peaches. With the small knife cut a shallow cross in the base of each peach. This lets the skins slip off cleanly after poaching.
- 4
Poach and chill. Lower the peaches into the syrup, reduce the heat and simmer for about 6 min, turning them once, until a knife tip slides in with little resistance. Very ripe fruit may need only 3-4 min. Lift them straight into the iced water for 5 min to stop the cooking.
- 5
Peel and halve. Peel the skins back from the cross; they should come away easily. Cut each peach in half along the seam, twist the halves apart and lift out the stone, keeping each half neat and whole.
- 6
Assemble. Set 2 peach halves, cut side up, in each chilled bowl. Add a scoop of ice cream and spoon 2-3 tbsp raspberry sauce over the top. Serve at once.
Storage
Poached peaches keep covered in a little of their syrup in the fridge for up to 2 days; the sauce keeps 4 days. Assemble only when serving.
Equipment
- medium saucepan
- fine sieve
- bowl
- large wide saucepan
- slotted spoon
- large bowl of iced water
- small sharp knife
- ice-cream scoop
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 345 kcal |
| Protein | 5.1 g |
| Carbohydrate | 63.4 g |
| of which sugars | 54 g |
| of which free sugars | 38.1 g |
| Fat | 9.7 g |
| of which saturates | 5.5 g |
| Fibre | 7.7 g |
| Salt | 0.16 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
