Chef John's Peach Melba
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Source:

Ingredients for - Chef John's Peach Melba

1. Fresh or frozen raspberries - 3 cups
2. White sugar - ⅓ cup
3. Lemon juice - 1 tablespoon
4. Water - 1 tablespoon
5. Balsamic Vinegar - ⅛ teaspoon
6. White sugar - 2 cups
7. Water - 2 cups
8. Lemon juice - 2 tablespoons
9. Vanilla bean, split lengthwise - 1
10. Peaches, halved and pitted - 3
11. Vanilla ice cream - 6 scoops
12. Sliced almonds - ¼ cup

How to cook deliciously - Chef John's Peach Melba

1. Stage

Combine raspberries, 1/3 cup sugar, 1 tablespoon lemon juice, water, and balsamic vinegar in a saucepan over medium heat. Bring to a simmer and cook until sugar dissolves and berries collapse, 2 to 3 minutes. Remove from heat and strain into a bowl. Cool to room temperature, cover and refrigerate until thoroughly chilled.

2. Stage

Combine 2 cups sugar, 2 cups water, 2 tablespoons lemon juice, and split vanilla bean in a large saucepan and bring to a simmer over medium heat.

3. Stage

Place peach halves with cut sides up in the syrup and simmer until tender, 5 to 8 minutes per side, basting with the syrup occasionally. Remove from heat and allow to cool in the syrup. Transfer to a bowl, cover, and refrigerate until thoroughly chilled, about 4 hours.

4. Stage

Remove peach skins and serve each peach half on top of a scoop of ice cream in a bowl. Spoon the raspberry sauce over the top. Garnish with toasted, slivered almonds. Erin