Peach Melba Ice Cream With Raspberry Sauce
A French chef created this dessert with sugared peaches, raspberry sauce and ice cream at a London hotel during the late 19th century in honor of the Australian opera singer Nellie Melba.
Makes: 8 servings
Total Time: 25 minutes
Recipe Created By: Kristen Winston
Featured In: Tennessee Home & Farm
Total Time: 25 minutes
Recipe Created By: Kristen Winston
Featured In: Tennessee Home & Farm
Ingredients
- 4 fresh peaches, peeled, pitted and cut in half
- 2 cups sugar
- 2 cups water
- 1 quart vanilla ice cream
- Fresh mint sprigs
Raspberry Sauce:
- 1 (10-ounce) package frozen raspberries in syrup, thawed (or use fresh raspberries, rinsed well)
- 1 teaspoon cornstarch
- 2 tablespoons sugar
Instructions
- Cook sugar and water over low heat, stirring gently with a wooden spoon until sugar is dissolved.
- Cover, bring to a simmer and simmer gently for 2 minutes without stirring.
- Add peach halves and simmer in the simple syrup for an additional 5-7 minutes. Cool and chill.
Raspberry Sauce:
- Process raspberries in a blender until smooth, scraping down the sides.
- Press mixture through a wire mesh strainer, using the back of a spoon to squeeze out juice. Discard pulp and seeds.
- Whisk in cornstarch until smooth. Whisk in sugar.
- Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Cool and chill.
To serve:
- Place 1 scoop of vanilla ice cream in each bowl.
- Top each serving with 1 peach half and drizzle the raspberry sauce around the peach.
- Garnish with fresh mint sprigs and serve immediately.
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