Peach Melba recipe

This classy dish features a homemade raspberry sauce. If you have never made one before, don't be afraid! It's a breeze to do, and the flavor payoff is greatly worth the effort.

Ingredients:

12 ounces frozen raspberries, thawed
1/3 cup raspberry jelly
2 tablespoons sugar
1 tablespoon cornstarch
2 cups vanilla ice cream
3 ripe peaches, peeled, halved
½ cup of heavy cream, whipped
½ cup dry macaroon crumbs

Directions:

1. Combine raspberries, jelly, sugar, and cornstarch in a medium pot; stir until smooth. Bring to a boil over high heat, reduce to low, and cook 5 minutes, until thick.

2. Pour sauce through a sieve or fine strainer; chill thoroughly.

3. To serve, place a small scoop of ice cream at the bottom of a glass. Cover with a peach half, top with raspberry sauce, and sprinkle with macaroon crumbs.

4. In a suitably sized saucepan, combine the sugar and the cornstarch. Stir in raspberries and jelly. Place a small scoop of ice cream at the bottom of a glass. Cover with a peach half. Top with raspberry sauce, whipped cream, and sprinkle with macaroon crumbs.

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Published by Starsol