Peach Melba

Peach Melba is a classic French Dessert, it’s long been a favourite of mine whenever peaches are in season. I’ve added a Raspberry sauce and ice cream recipe to serve all together (Make the ice cream ahead of time for Freezing.) This dessert is light but full of flavour and freshness. This recipe serves 4.

To see our full list of Sugar and crumbs Natural Flavoured Icing Sugars click here.

Ingredients

• 4 x Peaches (Halved and stoned)
• 150g Sugar and Crumbs Natural Flavoured Icing Sugar (Velvet Vanilla/Blueberry or Raspberry Ripple) + Extra 2 Tbsp
• 150g Caster Sugar
• 200g Raspberries
• 4 Tbsps of Lemon Juice
• 400ml Water

Ice Cream

• 600ml Double Cream
• 150g Sugar and Crumbs Icing sugar
• 200ml Condensed milk
• 50g Fresh Raspberries

Method

• In a clean pan add the Sugars, 2 Tbsp of Lemon Juice and water. Set of a medium-high heat and leave to bubble for 7-8 mins until it starts to thicken and look syrupy. Occasionally swirl the pan to help dissolve the sugar.
• Add the peaches and let them poach in the syrupy water for approximately 5 mins until softened. Flip over half way through poaching. Set aside to cool slightly.
• Once they have cooled enough to pick them up, peel off the skins and discard. Keep the poaching juice for later.
• In a blender add the raspberries, 2 Tbsp Lemon Juice and 2 Tbsp icing sugar and blitz till you have a smooth sauce. Set aside.

• To make the Ice Cream
• Add the Double cream, icing sugar and Condensed milk to a clean mixing bowl and whisk on a slow speed until soft peaks. Do this really slow to avoid curdling the cream.
• Break up the raspberries with a fork and add them to the cream mix, fold in and then place this in a freezable container and freeze for 6 hours.

Serve the Peach Melba warm with the sauce and Ice cream.