Wolfgang Puck BFPR0040 operating instructions Desserts Fresh Peach Melba with Raspberry Sauce

HSN_4CupFoodProcManual08_2 8/22/08 1:32 PM Page 47

Desserts

Fresh Peach Melba with

Raspberry Sauce

Makes 6 servings

INGREDIENTS

For the poached peaches

3 large ripe, firm, freestone peaches

2 cups water

2 cups sugar

1/4 cup lemon juice Grated zest of 1 lemon

For the Raspberry sauce 1 pound raspberries

1/2 cup sugar

2 tablespoons lemon juice

METHOD

1Bring a saucepan of water to a boil and boil peaches for about

20 seconds. Transfer to a bowl of ice water to cool. Drain and peel away skin.

2In another saucepan, make a simple syrup. Stir together the 2 cups water, the sugar, and the lemon juice and zest. Over medium-high heat, bring the mixture to a boil, then reduce the heat to low. Add the peach halves to this syrup and continue simmering until tender, 5 to 7 minutes. Remove from the heat and let the peaches cool in the syrup. Transfer the fruit and syrup to a nonreactive bowl, cover with plastic wrap, and refrigerate until serving time.

3Make the Raspberry sauce: Put the berries, sugar, and lemon juice in the food processor fitted with the Processing blade and process until puréed. Place a fine-mesh strainer over a nonreactive bowl and, with a rubber spatula, pass the puree through the strainer to remove the seeds. Cover with plastic wrap and refrigerate.

4Before serving, toast the sliced almonds in a small, dry skillet over low heat, stirring almost continuously, until they turn light golden, about 3 minutes. Transfer immediately to a bowl to cool.

5To serve, scoop the ice cream into six attractive, chilled

serving bowls. Remove the peach halves from their syrup and place them cut side down on top of the ice cream. Drizzle each serving generously with the raspberry sauce, garnish with whipped cream and toasted almonds, and serve immediately.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press

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