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Original PEACH MELBA DESSERT with ripe peaches, creamy raspberry sauce and vanilla icecream.
Ingredients Authentic Peach Melba Dessert
(serves 6 )
6 ripe, tender peaches or from the jar – for each serving 1 peach
Sugar to taste
vanilla ice cream – 1-2 scoops per serving
1 cup fresh and ripe raspberries (alternatively frozen, thawed)
1 cup powdered sugar
6 tbsp blanched raw almond slivers (optional)
Cooking Instructions Authentic Peach Melba Dessert
Prepare Fresh Peaches
– Bring water to a boil.
– Set aside a large bowl of ice water that is placed close by.
– Gently place a peach at one time into the boiling water.
– Let peaches simmer for 15-20 seconds, so very short! Make sure that all peaches are completely covered with water.
– With a slotted spoon remove peach from water, and immediately place into the ice water for a few seconds.
– Remove peach from the ice water, and place on a plate. Do this with each peach.
– Now peel peaches. Their skin should come off easily now, if not the peaches were not 100 percent ripe.
– Cut peaches in half and discard the pits.
If you use canned peaches make sure to use peaches that are not over sugared. Drain the peaches and let dry on kitchen paper.
TIP
Peaches can become brown when peeled. To prevent browning place peach halves in a large bowl of cold water mixed with 1 tbsp fresh lemon juice.
Let the peach halves sit in the water for 10 minutes. Remove them from the water with a slotted spoon, and with a paper towel gently pat the peach halves dry.
– Sprinkle sugar on all the peach halves.
– Place them on a plate in a single layer, and keep them in the fridge for 1 hour to chill.
Make the Raspberry Sauce
– Place the raspberries into a blender or use a stick mixer to create a purée.
– To get rid of the seeds strain the purée into a bowl through a fine-mesh sieve, pressing down on the solid ingredients and agitating the mixture with a metal spoon to extract as much syrupy juice as possible. It will take a few minutes to extract all of the juice from the solids. When finished, you should only have seeds and a bit of pulp left in the strainer.
– Sieve powdered sugar first before using it.
– Combine powdered sugar with raspberry sauce, adding a little powdered sugar at a time, and whisking in stages till the sugar is fully incorporated into the syrup. This may take several minutes vigorous whisking to fully integrate the powdered sugar into the syrup.
– Keep raspberry sauce for 1 hour in the fridge; it has to be completely chilled.
Final Step
– Get six serving dishes ready (plates work, but cocktail glasses would be fine as well).
– Scoop ½ cup of vanilla ice cream into each serving dish.
– Place two of the sugared peach halves on top.
– Divide the raspberry sauce between the six dishes, drizzling the sauce over the top of the peaches and ice cream.
– Sprinkle on each serving some of the raw almond slivers. This is optional but it adds a nice subtle almond flavor to the dessert.
