Peach Melba Pudding Recipe - Traditional Turkish Recipes

Add 480 milliliters of water and 200 grams of sugar to the pan and cook for up to 10 minutes on medium heat until the sugar has dissolved.

Peel 2 medium sized peaches, cut them in half, and remove the stones.

Boil the peaches for 10 minutes in the boiling water with the melted sugar to prepare the sauce.

Put the raspberries into a separate pan, add 100 grams of sugar, and heat until the sugar melts and the mixture thickens.

Leave the cooked peaches to cool in the pan before moving them to prevent disintegration.

Strain the raspberry sauce through a sieve using a wooden spoon to crush the fruits for a smooth consistency.

Cool the raspberry sauce in the refrigerator until it sets.

Prepare the powdered cream according to the instructions on the packet.

Serve the peaches with the cream, raspberry sauce, and a helping of vanilla ice cream.

Equipment Needed

Allergens