Peach melba
- Dessert
- Medium
- 6
- 60 minutes
PT1H
A gourmet Peach Melba recipe from Paul Heathcote is given a contemporary twist by the inclusion of a vanilla parfait. This retro dessert is best enjoyed on a hot summers day, when peaches are in season.
Ingredients
Equipment
- Food processor or blender
- Sugar thermometer
Method
1
For the vanilla parfait, combine the double cream and vanilla pods in a pan. Bring to the boil and then remove from the heat. Set aside to infuse
- 300ml of double cream
- 2 vanilla pods
3
As the egg mixture starts to increase in volume, slowly add the hot sugar/water mix in a thin steady stream. Turn down the speed of the mixer and slowly add in the cream. Place into a lined suitable container and freeze
4
For the peaches, wash thoroughly, remove any visible stems but do not peel. Combine the sugar and the water in a pan and bring to the boil. Turn the heat down and then submerge the peaches in the liquid. Simmer for 5 minutes
- 6 peaches
- 480ml of water
- 480g of sugar
5
To serve, remove the parfait from the container and slice into 6 portions. Place in the middle of each plate and add the poached peaches on top. Garnish with some sliced strawberries and mint leaves and serve
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Peach melba
