Peach Melba

How to Make Peach Melba

1. 1

   Step 1: Prepare and poach the peaches

   Score a shallow X in the blossom end of each peach. In a saucepan, combine water, 1/2 of the sugar (part of the total listed), lemon juice and vanilla; bring to a gentle simmer. Add the peaches and poach 3–4 minutes until just tender but holding shape; remove to a bowl and let cool in the poaching liquid to room temperature, about 15 minutes, then chill if time allows.

   For this step

   • 4 countripe freestone peaches
   • 2 cupswater
   • 1 teaspoonvanilla extract
   
2. 2

   Step 2: Make the raspberry sauce

   Combine fresh raspberries with the remaining sugar (use the rest of the sugar listed) and 1 teaspoon lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the berries break down and the mixture thickens slightly, about 6–8 minutes; press through a fine sieve for a seed-free coulis or leave as-is for texture. Cool to room temperature.

   For this step

   • 12 ouncesfresh raspberries
   
3. 3

   Step 3: Peel and halve the peaches

   Remove poached peaches from their liquid and peel off the skins (they should slip away easily). Halve and pit the peaches; if desired, reserve a little poaching syrup to drizzle over the assembled plates for extra gloss.
   
4. 4

   Step 4: Toast the almonds

   In a small dry skillet over medium heat, toast the sliced almonds, stirring, until fragrant and lightly golden, 2–3 minutes. Transfer to a plate to cool — keep an eye on them so they don’t burn.

   For this step

   • 1/3 cupsliced almonds (toasted)
   
5. 5

   Step 5: Assemble and serve

   Place a peach half (or two halves) in each bowl, top with a scoop of vanilla ice cream, spoon warm or room-temperature raspberry sauce over the top and finish with toasted almonds. Serve immediately so the ice cream contrasts with the warm fruit and sauce.

   For this step

   • 4 scoopsvanilla ice cream
   

1. Score a shallow X in the blossom end of each peach. In a saucepan, combine water, 1/2 of the sugar (part of the total listed), lemon juice and vanilla; bring to a gentle simmer. Add the peaches and poach 3–4 minutes until just tender but holding shape; remove to a bowl and let cool in the poaching liquid to room temperature, about 15 minutes, then chill if time allows.
2. Combine fresh raspberries with the remaining sugar (use the rest of the sugar listed) and 1 teaspoon lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the berries break down and the mixture thickens slightly, about 6–8 minutes; press through a fine sieve for a seed-free coulis or leave as-is for texture. Cool to room temperature.
3. Remove poached peaches from their liquid and peel off the skins (they should slip away easily). Halve and pit the peaches; if desired, reserve a little poaching syrup to drizzle over the assembled plates for extra gloss.
4. In a small dry skillet over medium heat, toast the sliced almonds, stirring, until fragrant and lightly golden, 2–3 minutes. Transfer to a plate to cool — keep an eye on them so they don’t burn.
5. Place a peach half (or two halves) in each bowl, top with a scoop of vanilla ice cream, spoon warm or room-temperature raspberry sauce over the top and finish with toasted almonds. Serve immediately so the ice cream contrasts with the warm fruit and sauce.