Peach Melba
| Published: 3rd August 2007 21:58 |
Serves: 4
Preparation Time: 15 minutes, plus cooling
Cooking Time: 10 minutes
Ingredients
800g caster sugar
1 litre water
1 vanilla pod, split
4 just-ripe peaches
Vanilla ice cream, to serve
For the raspberry sauce
300g fresh raspberries
100g Icing sugar
Method
1. Put the sugar and water in a saucepan. Add the vanilla pod and heat gently until the sugar has dissolved.
2. Bring to the boil and carefully add the peaches. Bring liquid back to the boil quickly then reduce the heat and simmer gently for 4 minutes. Remove from the heat and leave the peaches to cool in the syrup.
3. To make the raspberry sauce, purée the raspberries in a food processor or blender. Push the mixture through a sieve, working in circular motions with a spatula or the back of a table spoon. Add icing sugar a little at a time to taste mixing thoroughly after each addition.
4. Remove the peaches from the syrup using a slotted spoon. Place in individual serving dishes and serve with the raspberry sauce and vanilla ice cream.
