Peach 'Melba'

Ingredients

• Water 15 fl oz
• Sugar 20 oz
• Lemon 1 piece
• Vanilla extract ½ spoons
• Donut Peaches 2 pieces
• Raspberry leaves 5 oz
• Powdered Sugar 1 tablespoon
• Vanilla Ice Cream 5 oz

Step-by-Step Guide

Step 1

Pour water and the juice of half a lemon into a saucepan, add sugar and vanilla. Over low heat, without stirring, allow the sugar to dissolve.

Step 2

Stir the syrup and bring it to a boil, then simmer for 5 minutes and reduce the heat.

Step 3

Cut each peach in half along the pit with a knife. Twist both halves in opposite directions, then separate them. If the pit comes out easily from one half, remove it; if not, leave it in place.

Step 4

Blanch the peaches in syrup for 2–3 minutes. They should become soft but maintain their shape. Check for doneness by piercing the flesh with a knife.

Step 5

Using a slotted spoon, remove the peaches from the syrup and transfer them to a plate. Allow them to cool slightly, then peel off the skin carefully, taking care not to damage the flesh, and remove any remaining pits.

Step 6

Cool the peaches and syrup completely (if you don't have time to chill the syrup, pour out 2 tablespoons of the syrup and cool it. Set the remaining syrup aside for now, and when it cools, freeze it for future use).

Step 7

Prepare the raspberry sauce. Place the raspberries in a blender, add the juice of a quarter lemon and powdered sugar. Blend until smooth and strain through a sieve to remove the seeds.

Step 8

To serve, place the peach halves in a bowl, add 1-2 scoops of ice cream, and drizzle with the cooled syrup. Add raspberry sauce to the dish.