Peach Melba

I have  had this recipe in my recipe box for 20 years and can, once again, buy peaches so readily at the fruit stands/orchards that are around us.  ‘Tis the season…..

You will need:

  • 4 large peaches, skins removed
  • 1 cup basic sugar syrup
  • 1 tsp. clear vanilla
  • 1 quart best vanilla ice cream (actually, Chapman’s)
  • 1 recipe Melba sauce

Cut peaches in half.  Combine syrup and vanilla and boil for 5 minutes.  Poach the peaches in this syrup for 10 minutes until tender. Remove from syrup, cool down and chill thoroughly.

In 8 of your prettiest dishes, place a generous scoop of ice cream.  Turn the peach halves upside down and place in the center of the ice cream. Top with the Melba sauce.

Sugar Syrup

Combine 2 cups water and 2 cups sugar in a saucepan.  Bring to a boil and continue boiling for about 4  minutes.  Cool down and keep covered in the refrigerator.

Doesn’t have to be difficult to be and look exceptional.

Melba Sauce

  • 2 cups raspberries
  • 1/2 cup icing sugar
  • 1 tbsp. fresh lemon jujice
  • 1/4 cup apple juice
  • splash of Chambourd

Put all ingredients in a blender and puree.  Strain to remove all the seeds. Chill until ready to serve.



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