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Peach Melba Recipe

Photo by: Taste of Home

It’s simple to prepare a memorable dessert for just you and someone else. Straight from our Test Kitchen, this yummy classic features fresh peaches and a super delicious raspberry sauce for drizzling. Idea: An easy way to peel peaches is to lower them into boiling water and cook them for 2 minutes. Remove with a slotted spoon; cool slightly and remove skin with a knife. Poaching peaches in syrup is a great way to soften peaches that are not yet ripe.

This recipe is:

Healthy

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2 Servings
Prep: 40 min. Cook: 10 min. + chilling

Ingredients

2 cups water
1/2 cup sugar
3 teaspoons lemon juice
1/4 teaspoon vanilla extract
1 medium peach, peeled and halved
2 tablespoons seedless raspberry jam
1/2 cup vanilla ice cream

Directions

In a small saucepan, bring water and sugar to a boil. Stir in lemon juice and vanilla. Reduce heat to low. Place peach halves cut side up in pan; cook for 5-8 minutes or until tender. Remove from the heat. Cool peaches in syrup for 30 minutes.
Remove peaches with a slotted spoon and place cut side down in a shallow dish. Cover and refrigerate for 2-4 hours or until chilled.
In a small microwave-safe bowl, heat raspberry jam for 20 seconds; stir until smooth. Place peach halves cut side up in dessert dishes. Top with ice cream; drizzle with jam. Yield: 2 servings.

Nutrition Facts: 1 peach half with 1/4 cup ice cream equals 237 calories, 4 g fat (2 g saturated fat), 15 mg cholesterol, 27 mg sodium, 52 g carbohydrate, 1 g fiber, 2 g protein.

Peach Melba published in Cooking for 2 Fall 2006, p61