How to Make Peach Melba | Hilah's French Brunch

By Hilah Cooking · 45 min

Ingredients

Instructions

1. Put the sugar, water and vanilla bean in a pot over medium heat. Stir constantly until it boils. Cover and boil for 5 minutes, then turn off the heat. If using vanilla extract instead of the bean, add it now.
2. Halve the peaches and remove the pits. Bring the syrup to a strong simmer and add the peach halves. Poach for 2 to 3 minutes until soft. Let them cool until you can handle them, then peel. Let the syrup cool; keep the peaches in the syrup in the refrigerator for up to 24 hours.
3. Puree the raspberries and sugar in a blender, then press through a sieve. Refrigerate.
4. Serve vanilla ice cream with the peach halves and raspberry sauce.

Summarized from Hilah Cooking's video. Watch it for the details.

More recipes with

LemonIce creamRaspberryPeach