Peach Melba with Burnt Caramel Sauce

Peach Melba with Burnt Caramel Sauce
Photo by Christopher Baker


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