FULL RECIPE BELOW
This dish was created and named for a famous Australian opera singer Auguste Escoffier was a big fan of. But even beyond the history, this refreshing dessert is simply delectable in all the right ways.
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PEACH MELBA RECIPE: learntocook.com...
Ingredients:
6 peaches
1 cup white wine
2 cups water
¾ cup sugar
1 vanilla bean
3 pints raspberries
1 tablespoon sugar
1 tablespoon lemon juice
Fresh mint
2 pints vanilla ice cream
Method:
1. Combine in a pot the wine, water, sugar, and vanilla bean and bring to a slow simmer.
2. Cut peaches in half and mark an X on the bottom of each peach.
3. Add peaches to simmering liquid and poach for 2-3 minutes until soft, the time will depend on the ripeness of the peach.
4. Remove from the liquid with a slotted spoon and set aside.
5. Pre-pare the raspberry sauce. In a blender puree 2 pints of raspberries, 1 Tablespoon sugar, lemon juice and ½ cup of the poaching liquid, sieve to remove the seeds.
6. Scoop vanilla ice cream in a bowl add one peach ½ and drizzle with raspberry sauce and garnish with raspberries and fresh mint.
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