Chef John's Peach Melba

This classic dessert of peaches simmered in a sugar syrup mixture with vanilla bean and lemon juice is served over ice cream with a red raspberry sauce poured over the top.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 421 Calories

Ingredients

• 2 cups white sugar
• 2 tablespoons lemon juice
• 1 tablespoon lemon juice
• 1 tablespoon water
• 2 cups water
• 1 vanilla bean, split lengthwise
• 3 cups fresh or frozen raspberries
• 3 peaches, halved and pitted
• 6 scoops vanilla ice cream
• 0.33333334326744 cup white sugar
• 0.125 teaspoon balsamic vinegar
• 0.25 cup sliced almonds

Recipe Instructions

Step 1

Combine raspberries, 1/3 cup sugar, 1 tablespoon lemon juice, water, and balsamic vinegar in a saucepan over medium heat. Bring to a simmer and cook until sugar dissolves and berries collapse, 2 to 3 minutes. Remove from heat and strain into a bowl. Cool to room temperature, cover and refrigerate until thoroughly chilled.

Step 2

Combine 2 cups sugar, 2 cups water, 2 tablespoons lemon juice, and split vanilla bean in a large saucepan and bring to a simmer over medium heat.

Step 3

Place peach halves with cut sides up in the syrup and simmer until tender, 5 to 8 minutes per side, basting with the syrup occasionally. Remove from heat and allow to cool in the syrup. Transfer to a bowl, cover, and refrigerate until thoroughly chilled, about 4 hours.

Step 4

Remove peach skins and serve each peach half on top of a scoop of ice cream in a bowl. Spoon the raspberry sauce over the top. Garnish with toasted, slivered almonds.