Peach Melba with Burnt Caramel Sauce

Peach Melba with Burnt Caramel Sauce
Photo by Christopher Baker


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

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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