Peach Melba

Peach Melba

DESSERT

Yield: 4 servings

INGREDIENTS

For the base

  • 2 cups sliced peaches, fresh or frozen
  • 1 pint vanilla ice cream
  • 4 shortbread cookies, crumbled

For the raspberry syrup topping

  • 12 oz fresh raspberries
  • 1/3 cup granulated sugar
  • 2 Tbsp cornstarch
  • 1/4 cup water

DIRECTIONS

For the raspberry syrup

  1. Place ingredients in a small saucepan over medium heat. Stir to combine.  Bring to boil.
  2. Reduce heat to simmer and mash berries with spoon as the sauce cooks. Simmer 10-12 minutes until raspberries are broken and down and the sauce thickens.       
  3. Pour sauce into a fine sieve over a bowl. Using a rubber spatula press suce through sieve until you’re left with a paste that’s mostly seeds.  Place in the fridge to cool at least 15 minutes.

To assemble

  1.   In 4 Temp-tations ramekins, place 1-1/2 tablespoons cookie crumbs.
  2.   Add 1/2 cup sliced peaches
  3.   Top with a scoop of vanilla ice cream
  4.   Spoon raspberry sauce over ice cream
  5.  Top with whipped cream  

Tara's Tidbits®: This super easy dessert is also elegant for dinner parties or special occasions. The Raspberry syrup can be frozen – make a double batch and keep it on hand – you can use it on just about anything.