Peach Melba with Burnt Caramel Sauce

Peach Melba with Burnt Caramel Sauce
Photo by Christopher Baker


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

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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