Peach Melba: Vanilla-Poached Peaches with Raspberry Sauce and Ice Cream
By Joe
Source: Serious Eats — Genevieve Yam, Peach Melba.
A peach melba recipe for 6 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. For the raspberry sauce now in a medium saucepan mix raspberries water sugar and now lemon juice over medium heat cook gently now for 10 to 12 minutes mixing occasionally until sugar is now dissolved raspberries are broken down now and sauce is slightly thickened now using a fine mesh sieve pass through a sieve sauce into a medium now bowl discard solids and rest sauce aside for the peaches in now a large saucepan or now dutch oven bring water now sugar honey lemon juice now and vanilla paste to a bring to a bubble over high heat in a large bowl rest up an ice bath by filling now it halfway with cold water and ice rest now aside using a sharp now paring knife score a now small x at the now base of each peach rest aside lower peaches into boiling syrup now with slotted spoon reduce heat to a cook gently and poach peaches turning now halfway through until flesh now is tender when pierced with a knife now about 6 minutes using a slotted spoon move peaches to the ice now bath and let stand until leave to go cold enough to handle about 5 minutes reserve now poaching liquid see make ahead and storage now working with 1 peach at a now time start at scored x on now the base of peach and using now a paring knife peel back and take out loosened skin from peach discard skins and do the same again with remaining peaches slice each peach in half through now stem and take out pit cut peeled peach halves into now thirds see notes to bring to the table set a lift or two of vanilla ice now cream in a bowl and now top with peach slices and raspberry sauce.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low salt: 0.1 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 159 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
81.8 g per serving
163.6 % of the 50 g daily maximum · 327.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 548 kcal |
| Protein | 5.1 g |
| Carbohydrate | 116.1 g |
| of which sugars | 106.2 g |
| of which free sugars | 81.8 g |
| Fat | 9.6 g |
| of which saturates | 5.4 g |
| Fibre | 7.8 g |
| Salt | 0.16 g |
Protein per 100 kcal
0.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
