Peach Melba

From The Country Innkeepers' Cookbook

Puddings and Custards Recipes

Yield: Serves 6.

This is the way to make a true Peach Melba -- with fresh fruit.

• 1 cup sugar
• 1 cup water
• 1 teaspoon vanilla
• 3 large, fresh, yellow peaches
• 1 pint ripe raspberries
• 1/4 cup sugar
• 1 quart French vanilla ice cream

Combine the sugar and water. Bring to the boiling point,stirring constantly. Lower the heat, cover, and boil over medium heat for 7 minutes. Remove from heat and add the vanilla.

Drop the peaches into boiling water for 1 or 2 minutes, then peel. Cut into halves, removing the pits.

Over medium heat, add two peach halves at once to the syrup, and poach 3 minutes. Remove from the syrup with a slotted spoon and chill.

Press the raspberries through a food mill or purée in the blender. Stir in 1/4 cup sugar. Chill.

Put a serving of ice cream in six glass dessert dishes, place the peaches on top, cut side down. Spoon the purée over the peaches.

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