Peach Melba

Friends were over for dinner last night. I knew they were watching what they ate, so I wanted a light dessert that did not have too much fat in it. Here is the recipe for you to try out for your family.

Peach Melba with Whipped cream                   Yield: 8 servings

1 cup fresh or frozen raspberries, washed

½ cup sugar

3 cups water

1 Tble vanilla extract

8 ripe peaches

Whipping cream

Slivered Almonds

1.)    In a medium size saucepan, bring the sugar and water to a simmer.  When the sugar starts to dissolve, stir in the raspberries. Let simmer for another 5 minutes.  Remove from the heat and stir in the vanilla.  Set aside.

2.)    Meanwhile, bring another pot of water to a boil.  Fill a large bowl with water and ice. Cut an X on the bottom of each peach.  Carefully plunge each peach into the boiling water and let it cook for about 30 seconds.  Then remove it from the boiling water and plunge it into the ice cold water. It will stop the cooking process and the peach skin should peel right off! Then, split the peach in half and remove the pit.

3.)    Now you are ready to poach the peaches in the simple syrup!  Place each half of peach in the other saucepan from step 1. Heat the syrup and let the peaches cook for 7-8 minutes.  If you have under ripe peaches, they may take longer to soften. Once they are cooked, remove them to your serving dishes. Reserve the syrup.

4.)    I like to serve this dessert at room temperature. When you are ready to serve, place two halves of peaches on a plate or small bowl, pour a little bit of the simple syrup you poached the peaches in around the plate, then just top with whipped cream and a sprinkle of almonds over the top. You could serve the peaches and sauce with vanilla ice cream as well.

You will have extra simple syrup.  You can make up a new drink with it, ala mojitos! Or, you can freeze it until the next time you are making peach melba.