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Peach Melba

Prep Time5 minutes
Cook Time20 minutes
Servings: 2

Ingredients

  • 2 peaches, halved
  • 2 cups water
  • ½ cup granulated sugar
  • 1 tbsp lemon juice
  • 2 strips lemon peel
  • 2 scoops vanilla ice cream, for serving

Raspberry Sauce

  • 1 cup raspberries, fresh or frozen
  • 2 tbsp sugar
  • 1 tsp lemon juice

Instructions

Poach the Peaches

  • In a medium sauce pan, bring the water, sugar, and lemon juice to a gentle simmer until the sugar dissolves.
  • Add the peaches and lemon peel. Reduce the heat so the liquid barely simmers. Poach for 8–15 minutes, depending on ripeness. Turn the peaches occasionally so they cook evenly.
  • Remove peaches with a slotted spoon and let them cool slightly and remove the skin.

Raspberry Sauce

  • Heat small sauce pan over medium heat. Cook raspberries, sugar and lemon juice for 3-5 minutes.
  • Let the sauce cool, then strain it to remove the seeds.

Serve

  • Spoon the raspberry sauce into a small bowl, arrange the peach halves on top, and add a scoop of vanilla ice cream. Finish with sliced almonds, if desired.