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

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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