I’ve made plenty of peach melba-ish recipes – a lovely combination of peaches and raspberries. But I’ve never actually made the real thing. So I was looking forward to this recipe, even though I’ve been trying to hold off on decadent desserts. At least this is fruit! Right??
This is essentially peaches poached in a lovely syrup of vanilla and lemon. Then served with a raspberry sauce and ice cream. From there, well, you can add a lot more decadence if you want. But the ingredients are quite simple, and things I had on hand. I happen to love Chambord, so it’s fun to have an excuse to use some to ramp up the “yum” factor.
To start, the peaches have to be peeled first. I like Dorie’s idea of “count to 20” while the peach is in the boiling water. It worked well, they peeled easily. Once that’s done, a simple syrup is made, simmered with a bit of lemon and vanilla bean for a bit, to create the poaching liquid.
The peaches get poached in the syrup for about 10 minutes. Of course, as usual, I didn’t read the recipe correctly, so I halved the peaches. But I think it was ok anyway, as these were not the very best peaches (they smelled good, but not as much flavor as others I’ve had), so that allowed the flavor to permeate the peaches a bit more. Once the peaches have poached for about 10 minutes, they are put in a bowl and cooled and/or chilled.
Meanwhile, the raspberry sauce had to be made, and really couldn’t have been simpler. I don’t like making a zillion things dirty if I don’t have to, so instead of using a blender or food processor, and then straining the sauce, I just pushed the raspberries through the strainer. A little extra effort, but fewer dishes… It gets finished with a bit of the peach-infused syrup to give it a bit of sweetness. This gets set aside in the refrigerator.
Once the components are ready, it’s a simple matter of assembly.
One peach half with some syrup, some ice cream, the other peach half, and then the raspberry sauce. It was suggested that whipped cream and toasted almonds would be good additions. While I agree, I decided that I’d go ahead with the simpler version.
This turned out to be delicious, and was still very nice in it’s purer version. That allowed the peach, lemon, vanilla and raspberry flavors shine through. I agree a bit of crunch would have been nice – but then again, there’s always next time!
This turned out to be a lovely old-fashioned dessert that still stands the test of time. It was fun to finally make the classic!