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Modern Peach Melba 1

Modern Peach Melba

Modern Peach Melba reimagines the classic with fresh, vibrant flavors. Poached peaches, raspberry sauce, and vanilla ice cream create an elegant and refreshing dessert perfect for a special occasion. This contemporary twist honors tradition while introducing exciting new elements that make it relevant for modern entertaining.
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Prep Time 15 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 40 minutes
Course Dessert
Cuisine European, French
Servings 4 servings
Calories 320 kcal

Equipment

  • Saucepan
  • Blender or Food Processor
  • Fine-mesh Sieve
  • Shallow Serving Bowls

Ingredients
  

For the poached peaches

  • 4 ripe but firm peaches
  • 2 cups water
  • 1 cup granulated sugar
  • 1 vanilla bean split lengthwise (or 1 tablespoon vanilla extract)
  • 2 tablespoons fresh lemon juice
  • 1 cinnamon stick
  • 3 cardamom pods lightly crushed (optional)

For the raspberry sauce

  • 2 cups fresh raspberries frozen works too
  • 3 tablespoons honey or maple syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon rose water optional for floral notes

For serving

  • 1 pint high-quality vanilla bean ice cream
  • 1/4 cup toasted pistachios chopped
  • fresh mint leaves for garnish
  • edible flowers optional

Instructions
 

  • Score an "X" at the bottom of each peach. Bring a large pot of water to a boil and prepare an ice bath. Blanch peaches for 30-45 seconds, then transfer to the ice bath. Once cool, peel the skin starting from the "X" mark—it should slip off easily. Cut in half and remove pits.
  • In a medium saucepan, combine water, sugar, split vanilla bean, lemon juice, cinnamon stick, and cardamom pods if using. Bring to a simmer over medium heat, stirring occasionally until sugar dissolves completely.
  • Reduce heat to low and gently place peach halves in the poaching liquid. Simmer for 8-10 minutes or until peaches are tender but still hold their shape. Remove from heat and let peaches cool in the liquid. Once room temperature, transfer to the refrigerator to chill for at least 2 hours.
  • Place raspberries, honey, and lemon juice in a blender or food processor. Purée until smooth. Strain through a fine-mesh sieve to remove seeds, pressing with a spatula to extract maximum juice. Stir in rose water if using. Refrigerate until serving time.
  • For each serving, place two chilled peach halves in a shallow bowl. Add a generous scoop of vanilla ice cream between them. Drizzle with raspberry sauce, sprinkle with toasted pistachios, and garnish with mint leaves and edible flowers if desired.

Notes

Choose peaches that yield slightly to pressure but aren't too soft. The peaches should be fork-tender but not mushy after poaching.
The aromatic syrup can be saved after poaching and used in cocktails or other desserts.
For healthier alternatives, replace regular ice cream with Greek yogurt, use coconut sugar in the poaching liquid, or try grilling the peaches instead of poaching.

Nutrition

Calories: 320kcalCarbohydrates: 58gProtein: 4gFat: 10gFiber: 6gSugar: 49gVitamin A: 15IUVitamin C: 24mgCalcium: 8mg
Keyword Peach Melba, Modern Peach Melba, Poached Peaches, Raspberry Sauce, Elegant Dessert
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