Caramelized Peach Melba with Raspberry Coulis

Ingredients: For the raspberry coulis

  • 1 thick loaf French bread
  • 2 ripe, juicy peaches, room temperature (Reserve one for garnish).
  • 2 tablespoons sugar
  • 6 ounces cream cheese, room temperature

Ingredients: For the peaches

  • 4 ripe NC peaches
  • 6-8 tbsp baker's sugar**
  • 4 scoops good-quality vanilla ice cream, to serve
  • Fresh raspberries to garnish, optional

(A coulis is a thick sauce made from pureed and strained fruit.)

(**Baker's sugar is not the same as confectioner's sugar and the two types are no interchangeable. Sometimes called superfine sugar, baker's sugar can made by processing regular granulated sugar in the food processor until it is very fine. A minute or so is usually more than enough time to process the sugar and the newly chopped crystals will work just as well in recipes as store-bought baker's or superfine sugar.

Preparation

  1. To make the raspberry coulis, put the raspberries, sugar and lemon juice into the bowl of a food processor and blend to a purée.
  2. Set a sieve over a clean bowl and rub the purée through to remove the raspberry pips. Taste and add more sugar if required. Cover with cling film and set aside until needed.
  3. For the peaches, preheat the grill to full heat. Place some aluminum foil over a grill rack. Slice the peaches in half and remove the stones.
  4. Arrange the peach halves on the grill rack, cut sides up. Sprinkle the peach halves generously with caster sugar.
  5. Place the grill rack with the peaches under the grill and grill until the sugar is sizzling and browning.
  6. To serve, arrange two sizzling peach halves on each plate, add a scoop of ice cream and drizzle over some of the raspberry coulis. Garnish with fresh raspberries, if you like, and serve the rest of the raspberry coulis in a small jug.

Source: BBC.com

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Brought to you by the NC Peach Growers Society