How to... make peach melba with raspberry sauce and vanilla ice cream | FT Life

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

Peel the peaches by dropping them into boiling water for 20 seconds, then transfer to ice water to cool.

Mush together 200 grams of raspberries with 2 tablespoons of sugar and a little bit of lemon juice to create a sauce.

In a saucepan, combine 3 tablespoons of sugar, a whole vanilla pod or vanilla extract, and lemon peel to make syrup.

Bring the syrup to a boil and let it simmer for about 5 minutes.

Carefully drop the peaches into the syrup and turn off the heat, allowing the peaches to infuse in the syrup.

Let the peaches cool down in the syrup.

Remove the lemon peel from the syrup and return it to the heat, boiling it down to thicken.

Strain the raspberry mixture to separate the seeds from the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens