If you love food as much as I do, then you follow several food blogs and you check sites such as Food Gawker and Tastespotting as often you do with Facebook. The first time I heard about this dish, was on Foodimentary blog. If you haven’t heard of it, I definitely recommend checking it out. The author, John-Bryan Hopkins, writes daily about food holidays, food facts, cultural facts and fun quotes. I’ve learned more about the foods I eat and new foods, than watching the Food Network. Although, they both have the same effect, I get hungry and I want to try the recipe instantly!
Peach Melba was created by a chef that named it after the famous opera singer, Nellie Melba in the late 1800’s. I tried to find the simplest recipe and I came across Nigella Lawson‘s recipe on foodnetwork.com. I changed it slightly by adding liquors to the mix. I love cooking with alcohol and I believe it adds depth to the original flavors. Before you think I’m a huge alcoholic and have this large store of a variety of liquors in my house, I actually love to buy the mini shot bottles at my local Total Wine store. I highly recommend it for anyone who doesn’t drink or cook on a regular basis with alcohol.
|Prep Time:||Cook Time:||Level:||Serves:|
|20 min.||10-15 min.||Easy-Inter.||8|
- 3 C Water
- 3 ½ C Sugar
- 1 tsp. Pure Vanilla Extract
- 2 TBS lemon juice
- 2 TBS Jack Daniels Honey©
- 8 peaches
- 3 C raspberries
- ¼ C confectioner’s syrup
- 1 TBS lemon juice
- 2 TBS Chambord© Raspberry Liquor
Ice Cream Recommendation: Blue Bell© Homemade Vanilla Ice Cream
- Cut the peaches in half; remove the stone seeds if you can. If you can’t, don’t worry, it’ll be easy remove later.
- Combine water, sugar, vanilla, and lemon juice into a wide saucepan and heat gently until sugar is dissolved. Once sugar is dissolved, bring to a boil and let it bubble for approximately 5 minutes. Then turn the heat down to a fast simmer and add the whiskey.
- Poach the peach halves on each side for about 2-3 minutes (longer if peaches aren’t as ripe). You can test the softness with a knife on the side of the seed. Once ready, remove with a slotted spoon to a plate to cool.
- Once all peaches are done being poached, gently remove the skins and any stone seeds that weren’t removed before.
- While the peaches are cooling, combine all the ingredients for the raspberry sauce into a blender or food processor and liquefy. I personally like the fruity pieces, but if you don’t like pulp, pour sauce through a fine mesh sieve.
- To serve, place peach halves into a bowl or a fun dish, scoop ice cream on top and drizzle the raspberry sauce over it.