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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Can be adapted for Apricot Melba. Ingredients:
1 cup sugar |
2 cups water |
1/4 cup lemon juice |
1 lemon, zested |
3 peaches, halved,pitted and skinned |
1 lb raspberries |
1 cup sugar |
2 tablespoons lemon juice |
1/2 quart vanilla ice cream |
2 cups heavy cream, whipped |
1 cup sliced almonds, toasted |
Directions:
1. In a medium saucepan, prepare syrup.
2. Bring sugar, water, lemon juice and zest to a boil.
3. Lower to a simmer and cook for 10 minutes.
4. Poach peaches until tender.
5. Let them cool in the syrup.
6. To prepare the raspberry sauce, in a blender combine raspberries, sugar and lemon juice.
7. Process to a puree.
8. Remove fruits from syrup.
9. To serve, in a small bowl place a scoop of vanilla ice cream, place the fruit on top and cover with raspberry sauce.
10. Garnish with whipped cream and toasted almonds.
11. For Apricot Melba, use 12 ripe, firm apricots, pitted and halved (no need to skin).
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