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January 13, 2010 / Sarah

National Peach Melba Day


Peach Melba
Adapted from Emeril Lagasse

1 29-ounce can peach halves in heavy syrup
2 cups water
1 cup granulated sugar
¼ cup plus 2 tablespoon lemon juice
½ vanilla bean, split in half and seeds removed
2 cups frozen raspberries, thawed
1 tablespoon confectioners’ sugar
French Vanilla Ice Cream

  1. Combine the water, sugar, ¼ cup of lemon juice, and vanilla been seeds and pod in a saucepan.  Bring to a boil over high heat.  Reduce the mixture by about half, about 15 minutes.  Remove from heat and set aside.
  2. Place the peaches face up in a baking dish.  Pour ½ cup of the reserved liquid over the peaches and refrigerate until well chilled.
  3. Combine the raspberries, ½ cup of the syrup, confectioners’ sugar, and 2 tablespoons of lemon juice in a food processor and process until well pureed.  Strain the raspberry mixture through a fine mesh sieve.  Refrigerate until ready to serve.
  4. To serve, place 1 scoop of vanilla ice cream in each bowl.  Top each bowl with 1 peach half and drizzle with the raspberry coulis.
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4 Comments

Leave a Comment
  1. Christina Reese / Jan 14 2010 6:34 pm

    I am in love with your blog and project! Keep it up Sara!!!!

  2. Sarah / Jan 14 2010 9:06 pm

    Thanks Christina!

  3. Dina / Jan 17 2010 8:30 am

    wow that looks wonderful!

  4. SEO / Jan 17 2010 1:02 pm

    Good Read. I’m looking forward to your next article

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