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Peach melba
Serves 4 Desserts and puddings
Ingredients
- 300ml white wine
- 200g caster sugar
- 1 lemon, peel only
- 4 ripe peaches, halved and stones removed
- 250g raspberries
- 1tbsp icing sugar
- good-quality vanilla ice cream, to serve
Method
Heat the wine, sugar and 200ml of water together in a saucepan at a medium heat, stirring regularly, until the sugar has dissolved. Add the lemon peel. Bring to the boil, then turn the heat down to reach a gentle simmer. Add the peaches, cut-side down, and poach until tender – around 10 minutes, or a little longer if your peaches aren’t quite ripe.
Remove the peaches with a slotted spoon, reserving the poaching liquid. When the fruit has cooled down, remove and discard the skins – they should slip off easily – and refrigerate the peaches until needed.
Purée the raspberries with 4tbsp of the poaching liquid in a food processor or blender. Strain through a sieve into a bowl to remove the seeds. Stir in the icing sugar and taste, adding a little more sugar if it’s too sharp.
To serve, put two peach halves in each serving bowl with a big scoop of ice cream and drizzle with the raspberry sauce.
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