Peach Melba

If you've never had Peach Melba, you are doing yourself a great disservice! This was a coveted dessert for me in my youth at restaurants. My father is not a dessert guy, but he loves fruit. This is one of his favorites. Finding them on a menu is no easy task. They are fairly simple to make, and well worth the rewards!

 

I did some peach picking at Connors Farm and stocked up to make some desserts to put away. I kept a few fresh ones for the Melba. Serve with some vanilla ice cream and you will be in heaven!

 

Recipe Adapted from Epicurious

Gently scrub the outside of your peaches under running water to remove any dirt and debris. Remove the stems. Slice them down the middle, all the way around, cutting all the way through. Then place one side in the palm of each hand and rotate the sides. They should come apart very easily and expose the pit to be removed. Cover with a 2:1 ratio of water to sugar, just enough to cover the peaches, in a small stockpot. 

Bring syrup to a boil and simmer peaches 5 minutes on each side. Turn off heat and cover, leaving the peaches to poach for 60-90 minutes.

Strain the peaches out of the syrup, but do not discard! This is amazing to add to some unsweetened iced tea! You will not go wrong, so put it in a container and leave it in your fridge to enjoy.

While the peaches are boiling, add 1/2 cup water and 1/2 cup sugar to the empty saucepan. Bring to a boil and add 1 package of frozen or fresh raspberries. Simmer an additional 5-10 minutes until the raspberries begin to break apart. Cool down to room temperature and then stir in 2 Tsp lemon juice.

Pour raspberry syrup over your peaches! Enjoy!

Any additional raspberry syrup can also be used to sweeten iced tea. How will you ever choose between peach or raspberry teas?