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Peach melba
Peach melba
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Embrace culinary tradition with this divine bite.
Ingredients:
  • 4 just-ripe peaches
  • 500ml rose wine
  • 250ml water
  • 70g caster sugar
  • 1 vanilla bean, split
  • 150g raspberries, lightly crushed
  • Vanilla ice-cream or thickened cream, to serve
Instructions:
  • Score the base of each peach with a small knife. Combine peaches, wine, water, sugar, and vanilla bean in a saucepan over high heat. Simmer, then reduce heat and cover peaches with a piece of baking paper to submerge. Poach for 30 minutes until tender and the skin starts to peel.
  • Transfer the peaches to a heatproof bowl using a slotted spoon. Pour half of the liquid over the peaches and refrigerate for 2 hours to chill.
  • Next, heat the saucepan with the remaining poaching liquid on high heat until it comes to a boil. Stir occasionally and let it cook for 5 minutes until the liquid reduces by half. Take it off the heat, transfer to a bowl, cover with plastic wrap, and chill in the fridge.
  • Remove a peach from the liquid, delicately peel and discard the skin. Place in a serving bowl. Repeat with the remaining peaches. Drizzle with the reserved syrup and sprinkle with raspberries. Serve promptly with ice cream or cream, if desired.

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