Peach Melba with Burnt Caramel Sauce

Peach Melba with Burnt Caramel Sauce
Photo by Christopher Baker


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

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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