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Peach Melba

 Peach Melba
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
2 ServingsPrep: 40 min. Cook: 10 min. + chilling

Ingredients

  • 2 cups water
  • 1/2 cup sugar
  • 3 teaspoons lemon juice
  • 1/4 teaspoon McCormick® Pure 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.
Nutritional 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.