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🍽️ Peach Melba

351 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Pour boiling water over the peaches, immediately plunge them into cold water, and peel off the skin. Then cut the fruit in half and remove the pit.
  2. 2. Bring the sugar and 0.5 liters of water to a boil in a pot.
  3. 3. Cut the vanilla pod lengthwise and scrape out the seeds. Add the pod, seeds, and lemon juice to the sugar mixture and simmer until it reaches a syrupy consistency.
  4. 4. Place the peach halves in the vanilla syrup and poach them gently for 3 to 4 minutes. Remove them and let them cool.
  5. 5. Puree the raspberries (save a few for garnish) with 3 tablespoons of syrup in a blender. Then strain the mixture through a fine sieve and season with raspberry liqueur.
  6. 6. Arrange the peach halves on plates, add vanilla ice cream, and spoon the raspberry puree over it. Garnish with the remaining raspberries and serve.

Nutrition per serving