Peach Melba

Before you start:

We used store bought vanilla bean ice cream for our treat, but if you have time make it yourself.  Nothing beats homemade ice cream!

Save any extra raspberry sauce for more ice cream or even pancakes!

Strain and store the poaching syrup to use in iced tea or even cocktails.

The ingredients:

For the pavlova base: 

• See our Summer Berry Pavlova post

For the poached peaches:

• 2 cups water
• 1 1/2 cups sugar
• 3 peaches, halved
• 3 whole cloves
• 1 1/2 teaspoons vanilla
• 1 cinnamon stick

For the raspberry sauce:

• 12 oz red raspberries
• 1/3 cup red currant jelly
• 1/3 cup sugar
• 1/2 teaspoon cornstarch
• pinch salt

The method:

For the pavlova base:

1. Follow instructions from Summer Berry Pavlova post but reduce time to 60-75 minutes for smaller pavlova sizes.

For the poached peaches:

1. Place all ingredients except peaches in a medium saucepan over medium low heat.
2. Bring to a simmer stirring occasionally to dissolve sugar.
3. Place peaches in the syrup and place a lid smaller than the pan on top to keep them submerged.
4. Cook for 7-9 minutes until soft depending upon the ripeness of the peaches.
5. Remove from heat and cool completely before using. 

For the raspberry sauce:

1. Place raspberries in a food processor and process until smooth.
2. Press the puree through a fine mesh sieve to remove seeds.
3. Add seedless puree, jelly, and sugar to a medium saucepan over medium low heat.  Bring to a low boil.
4. Add cornstarch and salt and continue simmering for another 9 minutes until foam dissapates and sauce is smooth and glossy.
5. Remove from heat and cool completely before storing in refrigerator.

Assembly:

1. Place the pavlova on the bottom of the bowl and top with a scoop of vanilla ice cream and then a peach half.  
2. Drizzle raspberry sauce over the top and sprinkle with a few fresh raspberries.