Monday, January 13, 2020

Peach Melba


Raspberry Sauce:

  • 4
  •  

With knife, score X in base of each peach. Plunge into boiling water for 30 seconds. Transfer to ice water. Drain and peel. In saucepan, bring 2 cups (500 mL) water and sugar to boil; boil for 5 minutes. Reduce heat to medium-high. Immerse peaches in liquid; poach for 8 minutes, turning halfway through. With slotted spoon, remove to rack; let cool.
Raspberry Sauce: In blender, purée raspberries with 2 tbsp (25 mL) water until smooth. Strain through fine sieve into bowl, pressing with spoon. Stir in sugar and lime juice. (Make-ahead: Refrigerate sauce and peaches with syrup in separate airtight containers for up to 2 days.) Halve and pit peaches. Scoop 1/2 cup (125 mL) ice cream into each of 4 serving bowls. Top each with 2 peach halves; drizzle with raspberry sauce. Garnish with raspberries (if using). 

retweet post 
pin post
shared on facebook

shared at
facebook linkup --- 2/15 --- twitter marketing ct === done
weekend potluck

No comments:

Post a Comment

I love comments so if you have a minute leave me your thoughts on the above post