Peach Melba with Burnt Caramel Sauce

Peach Melba with Burnt Caramel Sauce
Photo by Christopher Baker


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