Peach Melba with Burnt Caramel Sauce

Peach Melba with Burnt Caramel Sauce
Photo by Christopher Baker


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

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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