Chef John's Peach Melba
Serves: 6
Darlene Legros
1 January 1970
Based on User reviews:
56
Spice
46
Sweetness
53
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 cups
Raspberry (fresh or frozen)2 cups
White Sugar2 tbsps
Lemon Juice2 cups
Water1 tsp
Balsamic Vinegar1 cup
Almond (sliced)Directions:
1
Combine raspberries, 1/3 cup sugar, 1 tablespoon lemon juice, water, and balsamic vinegar in a saucepan over medium heat
2
Bring to a simmer and cook until sugar dissolves and berries collapse, 2 to 3 minutes
3
Remove from heat and strain into a bowl
4
Cool to room temperature, cover and refrigerate until thoroughly chilled
5
Combine 2 cups sugar, 2 cups water, 2 tablespoons lemon juice, and split vanilla bean in a large saucepan and bring to a simmer over medium heat
6
Place peach halves with cut sides up in the syrup and simmer until tender, 5 to 8 minutes per side, basting with the syrup occasionally
7
Remove from heat and allow to cool in the syrup
8
Transfer to a bowl, cover, and refrigerate until thoroughly chilled, about 4 hours
9
Remove peach skins and serve each peach half on top of a scoop of ice cream in a bowl
10
Spoon the raspberry sauce over the top
11
Garnish with toasted, slivered almonds