Peach Melba with Burnt Caramel Sauce

Peach Melba with Burnt Caramel Sauce
Photo by Christopher Baker


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