Peach Melba
Peach Melba
Submitted by Corporate Chef Andy Stewart
Desserts
Ingredients
- 1 pint raspberries
- 2 tablespoons sugar
- 1 tablespoon Fustini’s Raspberry Balsamic Vinegar
- 1-2 tablespoons Raspberry Kirsch or Grand Marnier or Cognac
- 3-4 ripe peaches, pitted and sliced
- vanilla ice cream
- fresh raspberries
Directions
- Place pint of raspberries, sugar, and vinegar in a small saucepan and bring to simmer over low heat. Cook until the raspberries have broken down and the sugar has melted - 3 to 5 minutes. Press through a fine-mesh sieve, add the Kirsch and reserve. Divide the peaches between serving plates and place a scoop of ice cream over top. Spoon some raspberry sauce over top and garnish with fresh raspberries.
Leave a comment