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Cut the peaches in half, and if the stones come out easily then remove them, if not then you can get them out later. Poach the peach halves in the sugar syrup for about 2 to 3 minutes on each side depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft, and then remove them to a plate with a slotted spoon.
When all the peaches are poached, peel off their skins and let them cool (then you can remove any remaining stones). If you are making them a day in advance then let the poaching syrup cool and then pour into a dish with the peaches. Otherwise just bag up the syrup and freeze it for the next time you poach peaches.
To make the raspberry sauce, liquidize the raspberries, confectioners' sugar, and lemon juice in a blender or a food processor. Sieve to remove the pits and pour the puree into a jug.
To assemble the Peach Melba, allow 2 peach halves per person and sit them on each plate alongside a scoop or 2 of ice cream. Spoon the raspberry sauce over each.
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Raspberry Hot Chocolate
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By ChefJoeBoston
Boston, MA
on August 23, 2011
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Well my dear Nigella, I live in Boston and was heading to a friends house on the beach down in the cape for a brilliant clam bake. What to Bring for desert? As a personal chef, i am always required to do something, well i gotta say: Peaches Melba was absolutely tasty and simple.
Followed your recipe to a T. and as it was for family, "i didn't run the raspberry sauce thru a sieve" but i would've for others, i personally loved the crackling of the raspberry seeds with the softness of the peach and vanilla ice cream. The only thing i did differently was I added a touch of mint extract to the simple syrup with vanilla bean and a touch to the sauce. Just for that bit of that "phenomenal "summer in your mouth" moment" HA!
Def. on my list for get togethers !!!
By conniere
El Paso, TX
on June 22, 2011
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This is a great way to use fresh peaches that aren't that sweet. This dessert is summer in a bowl. My family couldn't get enough.
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