- 3 cups fresh or frozen raspberries
- 1/3 cup white sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1/8 teaspoon balsamic vinegar
- 2 cups white sugar
- 2 cups water
- 2 tablespoons lemon juice
- 1 vanilla bean, split lengthwise
- 3 peaches, halved and pitted
- 6 scoops vanilla ice cream
- 1/4 cup sliced almonds
- Combine raspberries, 1/3 cup sugar, 1 tablespoon lemon juice, water, and balsamic vinegar in a saucepan over medium heat. Bring to a simmer and cook until sugar dissolves and berries collapse, 2 to 3 minutes. Remove from heat and strain into a bowl. Cool to room temperature, cover and refrigerate until thoroughly chilled.
- Combine 2 cups sugar, 2 cups water, 2 tablespoons lemon juice, and split vanilla bean in a large saucepan and bring to a simmer over medium heat.
- Place peach halves with cut sides up in the syrup and simmer until tender, 5 to 8 minutes per side, basting with the syrup occasionally. Remove from heat and allow to cool in the syrup. Transfer to a bowl, cover, and refrigerate until thoroughly chilled, about 4 hours.
- Remove peach skins and serve each peach half on top of a scoop of ice cream in a bowl. Spoon the raspberry sauce over the top. Garnish with toasted, slivered almonds.
04/08/2018
recipepes.com
Chef John's Peach Melba, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
