Dessert: United Kingdom – Peach Melba

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 8 min

Additional 10 min

Total 38 min

Ingredients

4 ripe peaches, halved and stones removed
7 oz / 200 g raspberries (fresh or frozen)
1 / 3 cup (75 g) granulated sugar (for coulis)
1 tbsp (15 ml) lemon juice
3 / 4 cup (200 ml) whipping cream
1 tsp vanilla extract
1–2 tbsp (15–30 g) caster sugar (for whipped cream)

Instructions

1. Bring a pot of water to a gentle simmer. Score peach skins, blanch 30–60 seconds, then plunge into ice water and peel. Halve and remove stones.
2. In a saucepan combine raspberries, 75 g sugar and lemon juice; simmer 5–8 minutes until softened. Pass through a sieve to make a smooth coulis; chill.
3. Whip the whipping cream with vanilla and 1–2 tbsp caster sugar until soft peaks form; refrigerate until needed.
4. If desired, gently warm the peach halves in a little butter and sugar for 2–3 minutes to glaze, or serve at room temperature.
5. To serve, spoon raspberry coulis onto plates, top with a halved peach and a generous dollop of whipped cream. Garnish with a few whole raspberries.

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