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Peach Melba Recipe

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This recipe for Peach Melba is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 ripe peaches, peeled and pitted
1 1/4 C. granulated sugar
2 C. water
3/4 tsp. vanilla extract
Sauce:
1 12oz. pkg. frozen unsweetened raspberries, thawed
1/3 C. granulated sugar
1/4 C. water
1 1/2 tsp. lemon juice
1/4 tsp. lemon zest
Vanilla ice cream
Directions:
Directions:
Using a deep, wide skillet, heat 1 1/4 cups sugar and 2 cups water to boiling. After sugar dissolves, add peaches in a single layer. Reduce heat to just under simmering and poach, covered, for 5 minutes. Using tongs or a slotted spoon, gently turn all the peaches over, cover, and continue poaching for 3 minutes. Remove skillet from heat and allow peaches to sit in hot syrup for an additional 4 minutes. Stir in vanilla extract. Chill peaches in syrup for at least one hour.
Sauce:
Push raspberries and juice from thawing, through a fine mesh sieve, and then discard seeds and solids; set aside. Bring 1/3 cup sugar and 1/4 cup water to a boil for 2 minutes and remove from heat, stir in lemon juice and zest. Stir simple syrup (sugar mixture) into seedless raspberry puree and chill for 30 minutes. Layer peaches and raspberries over ice cream in frosted
dishes and serve. Makes 12 servings.
Personal Notes:
Personal Notes:
This recipe for uses an often neglected and little known cooking technique called white poaching to keep the peaches firm. When white poaching, the ingredients are brought to barely a simmer and then the whole pan is
removed from the heat. The hot mixture stays in the pan for a time, gently cooking in its own heat as it cools. The result is perfectly cooked, and never mushy.

 

 

 

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