Peach Melba

Method

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1. Bring the water, sugar and lemon zest to a boil in a wide saucepan, stirring until the sugar dissolves. Simmer for 2 minutes, then stir in the vanilla.

   Mark done Start 2 min timer

2. Cut a small cross in the base of each peach and lower them into the boiling syrup for 1 minute. Lift them into a bowl of iced water and slip off the skins.

   Mark done Start 1 min timer

3. Halve the peaches and remove the stones. Return the halves to the syrup and poach gently for 6 to 8 minutes, until just tender. Cool the peaches in the syrup for at least 30 minutes.

   Mark done Start 6 min timer

4. Meanwhile, blend the raspberries with the icing sugar and lemon juice, then push the purée through a sieve to remove the seeds. Chill until needed.

   Mark done

5. Toast the almonds in a dry pan for 2 minutes, until golden.

   Mark done Start 2 min timer

6. Put a scoop of ice cream in each of 4 glasses. Set two peach halves on top of each, spoon over the raspberry sauce and scatter with almonds.

   Mark done

Chef’s Tips

• Use peaches that are ripe but still firm. Soft ones fall apart in the syrup.
• Cool the peaches in the syrup. They keep absorbing flavour, and they will not go brown.
• Sieve the sauce. The seeds are the only thing wrong with fresh raspberries.

Pairing Suggestions

• Shortbread
• A glass of sparkling wine
• Whipped cream

Storage & Reheating

Keep poached peaches in their syrup in the fridge up to 3 days and the sauce up to 2 days. Assemble just before serving.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.