Peach Melba

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Cut the peach skin crosswise in one place. Place the peaches in a pot of boiling water for about 1 minute until the skin becomes glassy.

2. 2

   Remove peaches with a skimmer, rinse under cold water and drain. Now the skin can be easily removed with a knife.

3. 3

   Cut the peaches all around the seam up to the stone. Turn the halves against each other so that the stone comes off one half. Then remove the stone from the other half.

4. 4

   Simmer a good 1/4 l water and 100 g sugar while stirring until the sugar is completely dissolved. Cover the peach halves and steam for 3-4 minutes. Lift out, drain and let cool off.

5. 5

   Sort the raspberries, wash briefly if necessary. Set some raspberries aside. Puree the rest with lemon juice, 1 tablespoon sugar and vanillin sugar. If you do not like the seeds, pass the puree through a fine sieve.

6. 6

   Put some puree on each of four dessert plates. Cut the curvature of the peaches straight so that they stand better. Put the peaches in the puree. Place 1 ice cream scoop on each half of the peaches and decorate with the rest of the puree and raspberries.

Nutrition Facts

KCAL
180 kcal

CARBS
33 g

FATS
3 g

PROTEINS
3 g