Peach Melba is the perfect dessert for hot summer days! Sweet poached peaches and raspberry coulis perfectly complement vanilla ice cream. Whipped cream and warm crunchy almonds add the finishing touches to this deliciously sweet dessert. This French classic is a wonderful way to turn vanilla ice cream into something truly special!
Peach Melba Recipe
I used this French recipe as my main inspiration, and made my own little changes.
First, peel the peaches.
An easy way to do this is to drop the peaches in boiling water for 1 or 2 minutes. The skin will come right off.
Boil 2 cups water with the juice of 1 lemon and 1 cup granulated sugar. As soon as the water starts boiling, remove the pot from the stove.
Pour the water in a bowl and place the peaches in it. Set aside, and allow the peaches to sit in the sweet syrup while you prepare the coulis, almonds, and whipped cream.
Preparing the raspberry coulis
In a blender, mix the raspberries, the juice of 1 lemon, and the sugar.
Preparing the sliced almonds
In a skillet, brown the almonds.
Preparing the whipped cream
If you didn’t buy already whipped cream, whip the whipping cream. In a mixing bowl, with an electric mixer, whip the cream, first at low speed, and then increasing the speed until it becomes whipped. This can take a couple of minutes, so be patient. The trick is to make sure the cream and all the utensils are cold, so place everything in the fridge before you start whipping.
Bringing it all together
Take 3 bowls (for 3 people). In each bowl, place 2 scoops of vanilla ice cream. Add 1 peach cut in small slices (remove the pit). Add the raspberry coulis, some whipped cream, and a few almonds. Voila! Eat immediately.