Peach Melba with Burnt Caramel Sauce

Peach Melba with Burnt Caramel Sauce
Photo by Christopher Baker


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

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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