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Peach Melba with Raspberry Coulis
Created by: Howcan Team
Ingredients
- 4 ripe peaches
- 1 cup raspberries
- 1/4 cup sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- Vanilla ice cream (optional)
Instructions
- Prepare the raspberry coulis by combining 1 cup of raspberries, 1/4 cup of sugar, and 1 teaspoon of lemon juice in a small saucepan over medium heat. Cook for 5 minutes, stirring occasionally, until the raspberries break down and the mixture thickens. Remove from heat and strain through a fine mesh sieve to remove the seeds. Set aside to cool.
- Fill a large bowl with ice water. Bring a pot of water to a boil. Score the bottom of each peach with a small 'X' and carefully place them in the boiling water for 30 seconds. Using a slotted spoon, transfer the peaches to the ice water to cool for 1 minute. Peel the skin off the peaches and slice them in half, removing the pits.
- Arrange the peach halves on serving plates. Drizzle each peach with the raspberry coulis and sprinkle with a few fresh raspberries. Add a scoop of vanilla ice cream if desired.
- Serve immediately and enjoy the delicious Peach Melba with a drizzle of raspberry coulis!
Peach Melba is a classic dessert with a rich history. Created by the legendary French chef Auguste Escoffier in the late 19th century, it was named in honor of the Australian opera singer Nellie Melba. This exquisite dessert features ripe peaches, vanilla ice cream, and a luscious raspberry coulis. The combination of sweet, juicy peaches and tangy raspberry coulis creates a symphony of flavors that dance on the palate. Today, the best version of this dish can be found in fine dining restaurants and pastry shops around the world. The key to a perfect Peach Melba lies in using perfectly ripe peaches and a velvety smooth raspberry coulis. For a twist, some chefs also add a sprinkle of toasted almonds for an extra layer of texture and flavor.
20 min
4
220 calories
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