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Peach Melba with Raspberry Sauce Recipe

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This recipe for Peach Melba with Raspberry Sauce, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Buffy Hunt
Added: Sunday, October 14, 2007


8 ripe lg. peaches, all of the same size
1/4 lemon
1 c. sugar
1 1/4 c. water
1/2 tsp. vanilla
1 qt. good vanilla ice cream

2 pkgs. frozen raspberries
3/4 c. red currant jelly
1 1/2 tsp. potato starch or arrowroot
1 tbsp. cold water
2 tbsp. framboise

The peaches can be poached a day or two in advance, and the sauce can also be made well before serving. However, the elements must be put together at the last minute, but it is very quick to do. Drop the peaches, one or two at a time into a large pot of boiling water, leave for 10-15 seconds and transfer to large bowl of cold water. Skin the peaches and rub them with the lemon or drop them into another bowl of cold water to which you have added a tablespoon of lemon juice. Bring the sugar, water and vanilla to a boil, lower the heat and poach the peaches in the syrup for about 7 minutes. Remove them with a slotted spoon and set them on a cake rack over a baking sheet to drain for about an hour. Then halve the peaches and discard the pits. Refrigerate until needed.
Place 2 peach halves, cut side up, in each dessert bowl. Place a scoop of ice cream on each half. Cover with raspberry sauce.

Raspberry Sauce: Thaw the berries, place them in a saucepan, add the jelly and bring to a boil. Mix the potato starch with the water and add this to the berries. Cook, stirring until the sauce is clear. Add the framboise. Push the sauce through a strainer and cool.
(Framboise is a French raspberry eau-de-vie, or clear brandy distilled from fermented fruit.)

Personal Notes:
Personal Notes:
This recipe is from my Aunt Nan Dessert's cookbook.




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