Champagne Peach Melba

comments (0) January 17th, 2009     

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Ingredients:
3 large slightly underripe freestone peaches
2 cups Champagne
1/2 cup sugar
1 cup fresh raspberries
1 pint vanilla ice cream

6 servings

Bring a medium saucepan of water to a boil. Blanch the peaches for 2 minutes, then plunge them into a bowl of ice water. When the peaches are cool enough to handle, gently remove the skin, cut the peaches in half, and remove the pits.

Combine the champagne and sugar in the same medium saucepan and bring to a boil. Add the peaches and lower heat to a simmer. Poach the peaches gently, spooning liquid over the tops if not completely submerged, for 5 to 10 minutes, or until barely tender. Remove with a slotted spoon to a bowl, then cover and chill.

Bring the poaching liquid back to a boil and reduce to half its volume, about 1 cup. Lower the heat and stir in the raspberries. Simmer until the berries are very soft and can be mashed with the back of a spoon, 5 to 8 minutes. Press the mixture through a strainer into a bowl or measuring cup, scraping the bottom of the strainer to get as much pulp as possible. There should be 1 cup of sauce. Taste, and adjust the sugar if necessary. Discard the seeds.

To serve, place a peach half, cut side up, on a dessert plate or in a bowl. Place a scoop of vanilla ice cream on the peach and spoon on the raspberry sauce.

Recipe by Edon Waycott
June 1999
from issue #21

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posted in: dessert, peaches

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