Peach Melba Raspberry Ice Cream (Print-Friendly Version)
Poached peaches, tangy raspberry sauce, and vanilla ice cream unite for a harmonious, elegant summer dessert.
# What You'll Need:
→ Poached Peaches
01 -
4 ripe peaches
02 -
1 litre water
03 -
150 g granulated sugar
04 -
1 vanilla bean, split (or 1 teaspoon vanilla extract)
05 -
Ice water, for shocking peaches
→ Raspberry Sauce
06 -
300 g fresh or frozen raspberries
07 -
50 g powdered sugar, plus extra to adjust sweetness
08 -
2 teaspoons fresh lemon juice
→ To Assemble
09 -
500 ml vanilla ice cream
10 -
Fresh mint leaves, for garnish (optional)
# How to Make It:
01 -
In a medium saucepan, combine 1 litre water, granulated sugar, and split vanilla bean or extract. Bring to a gentle simmer over medium heat, stirring until sugar is completely dissolved.
02 -
Score a small X at the base of each peach. Blanch peaches in boiling water for 30 seconds. Immediately transfer to a bowl of ice water to halt cooking, then peel off skins. Add peeled peaches to the simmering syrup and poach for 5-7 minutes, until tender but not falling apart. Remove peaches and set aside to cool. Reserve poaching syrup if desired.
03 -
Combine raspberries, powdered sugar, and lemon juice in a blender or food processor. Blend until smooth. Pass the mixture through a fine sieve to remove seeds. Adjust sweetness if necessary with extra powdered sugar.
04 -
Slice cooled peaches in half and remove pits. Place two peach halves into each serving dish. Add a generous scoop of vanilla ice cream alongside peaches. Drizzle raspberry sauce over the peaches and ice cream. Garnish with fresh mint leaves if desired. Serve immediately.
# Additional Tips:
01 -
For the best texture, use ripe but firm peaches and poach just until tender to preserve their natural shape.