How to Make Peach Melba | Hilah's French Brunch

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped coconut cream

Greek yogurt reduces calories while maintaining creaminess

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides sweetness with fewer calories

raspberries

🥗Healthier: strawberries

💰Cheaper: frozen raspberries

Strawberries are often less expensive and still flavorful

vanilla bean

🥗Healthier: vanilla extract

💰Cheaper: vanilla essence

Vanilla extract offers similar flavor at a lower cost

Start by making a vanilla scented simple syrup with sugar and water and one vanilla bean pod split down the center.

Simmer the syrup together for 5 minutes.

While the syrup simmers, pit and prepare your peaches.

Poach the peaches for 2 to 3 minutes on each side until the skins start to become loose.

Scoop the peaches out as they are poached and put them in a bowl to cool.

Once cooled, slip the skins off the peaches easily.

Pour the syrup over the peaches and let them chill in the fridge.

For the raspberry sauce, blend one bag of frozen raspberries or three cups of fresh raspberries with a couple tablespoons of powdered sugar.

Run the raspberry mixture through a sieve to remove the seeds.

Add a little bit of lemon juice to the raspberry sauce and put it into a serving container and stick it in the fridge.

When ready to serve, scoop vanilla ice cream into a bowl, add a peach half or two, and drizzle with raspberry sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens