Peach "Melba"
4 servings
30 minutes
If you haven't had time to properly prepare for the holiday, here's a proven way to avoid a scandal. A peach served with a scoop of ice cream and raspberries mashed with sugar, with the intriguing name "Melba". It's quick and easy to make , so it can be anyone's first successful pastry experience. In this case, brevity is the soul of wit, simple ingredients create a contrast between cold freshness and fruity juiciness, snow-white ice cream and the red velvet of peach pulp. True, you won't find decent peaches in February - but canned peaches in syrup will do.
1
Pour water and the juice of half a lemon into a saucepan, add sugar and vanilla. On low heat, without stirring, let the sugar dissolve.
- Water: 500 ml
- Lemon: 1 piece
- Sugar: 500 g
- Vanilla extract: 0.5 teaspoon
2
Mix the syrup and bring it to a boil, then simmer for 5 minutes and reduce the heat.
- Sugar: 500 g
3
Cut each peach in half along the pit with a knife. Twist both halves in opposite directions and then separate. If the pit comes out easily from one half, remove it; if not, leave it as is.
- Peaches: 2 pieces
4
Blanch the peaches in syrup for 2-3 minutes. They should become soft but retain their shape. Check readiness by piercing the flesh with a knife.
- Peaches: 2 pieces
5
Use a slotted spoon to remove the peaches from the syrup and place them on a plate. Let them cool slightly, peel off the skin carefully to avoid damaging the flesh, and remove any remaining pits.
- Peaches: 2 pieces
6
Cool the peaches and syrup completely (if there's no time to cool the syrup, pour out 2 tablespoons of syrup and cool it. Set the remaining syrup aside for now, and when it cools down, freeze it for future use).
- Peaches: 2 pieces
7
Prepare raspberry sauce. Place raspberries in a blender bowl, add juice of a quarter lemon and powdered sugar. Blend into a puree and strain through a sieve to remove seeds.
- Raspberry: 125 g
- Lemon: 1 piece
- Powdered sugar: 1 tablespoon
8
For serving, place peach halves in a bowl, add 1-2 scoops of ice cream, and drizzle with cooled syrup. Add raspberry sauce to the dish.
- Peaches: 2 pieces
- Creamy ice cream: 200 g
- Raspberry: 125 g