Peach Melba Raspberry Ice Cream (Printable Version)
# What You'll Need:
→ Poached Peaches
01 -
4 firm, ripe peaches
02 -
400 grams granulated sugar
03 -
1 litre water
→ Raspberry Sauce
04 -
58 grams confectioners’ sugar
05 -
1 teaspoon fresh lemon juice
06 -
2 cups fresh raspberries
→ Assembly
07 -
Vanilla ice cream
08 -
1 cup fresh raspberries
# Step-by-Step Directions:
01 -
Score an X into the bottom of each peach using a paring knife to aid in peeling after poaching.
02 -
In a large saucepan, combine granulated sugar and water. Bring to a boil, stirring until the sugar has dissolved. Add peaches and reduce heat to a gentle simmer. Cook, stirring occasionally, until the peaches are tender, 6 to 10 minutes. If not serving immediately, let peaches cool in the syrup. Otherwise, transfer peaches with a slotted spoon to a cutting board and allow to cool slightly.
03 -
Place confectioners’ sugar, lemon juice, and 2 cups raspberries in a blender. Blend on high speed until smooth, about 1 minute. Strain sauce through a fine-mesh sieve into a bowl, using a spatula to press through as much puree as possible. Discard seeds.
04 -
When peaches are cool enough to handle, peel off the skins. Cut each peach in half and discard the stones. Slice each half into 4 wedges.
05 -
Divide peach wedges among serving bowls. Add scoops of vanilla ice cream. Drizzle with raspberry sauce and garnish with remaining 1 cup fresh raspberries. Serve immediately.
# Helpful Notes:
01 -
Both poached peaches and raspberry sauce can be prepared up to 3 days in advance and refrigerated in airtight containers, kept separately for best flavour.
02 -
If out of season, frozen peach or raspberry alternatives can be used but should be thawed before preparation.