Peches Melba

Peches Melba
Photo by Romulo Yanes


  • 1 1-inch piece vanilla bean
  • ½ cup sugar
  • 2 cups water
  • 2 pints superpremium vanilla ice cream
  • 1/3 cup water
  • 2 teaspoons fresh lemon juice
  • 1 1/3 cups sugar
  • + 2 more ingredients
    • 6 medium firm-ripe peaches (2 1/4 lb)
    • 1 12-oz package frozen raspberries (not in syrup)

Cut a shallow X in bottom of each peach with a sharp paring knife and immerse fruit in a 4-quart heavy pot (preferably wide) of boiling water 30 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Transfer peaches to a cutting board and peel, starting with...

View full recipe at Epicurious


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