Peach Melba with Burnt Caramel Sauce

Peach Melba with Burnt Caramel Sauce
Photo by Christopher Baker

Ingredients

  • 2 6-ounce containers fresh raspberries
  • 1 cup sugar
  • ½ vanilla bean
  • ¼ cup sugar
  • 2 cups sweet Riesling
  • ½ teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • + 4 more ingredients
    • ½ cup heavy cream
    • 1 tablespoon light corn syrup
    • 4 large peaches
    • 1 pint vanilla ice cream

Cook sugar, corn syrup, and 1/4 cup water in a small deep saucepan over medium heat, stirring occasionally, until sugar is dissolved. Increase heat and boil without stirring (stirring causes sugar crystals to form, making the caramel grainy), occasionally swirling pan and brushing down sides with...

View full recipe at Epicurious

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