Peach Melba


1 1/4 cups white sugar
6 cups water
Lemon zest, a few pieces
1 vanilla pod (split lengthwise)
4 peaches
vanilla ice cream
pistachios, for garnish (optional)
raspberries, for garnish (optional)


Put the sugar, lemon zest and vanilla pod into a pot with 6 cups of water and bring to the boil.

Reduce the heat to a simmer and add the peaches. Cover with a piece of baking paper and place a plate on top, this will act as a weight and stop the peaches from rising to the surface. Gently simmer for 5 to 10 minutes.

Using a slotted spoon, remove the peaches and gently peel off the skin by running them under cold water. Set aside.

Place about 1 cup of poaching liquid, some extra sugar and the peach skins into a saucepan and simmer for 15 minutes or until reduced by half.

To serve, place a peach and a scoop of ice cream. Drizzle with syrup and sprinkle with some raspberries and chopped pistachios.

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