Peach melba

Step 1/4

• 4 yellow peaches
• ½ vanilla bean

• cutting board
• knife

Halve peaches and remove the pits. Scrape the seeds out of the vanilla bean.

Step 2/4

• 200 ml white wine
• 1 lemon
• 100 g sugar

• large pot

Add wine, scraped vanilla bean and vanilla seeds, lemon peel, and sugar to a large pot over medium heat. Stir until sugar is dissolved, add the peaches, and let simmer approx. 5 minutes, so that the peaches remain firm but are fragrant. Remove the peaches from the pot, cook the syrup further for approx. 3 min. or until reduced, and remove from heat.

Step 3/4

• 50 g sliced almonds

• frying pan

In a frying pan, toast sliced almonds over medium heat until golden.

Step 4/4

• 175 g raspberries
• 20 g confectioner’s sugar
• 1 tsp lemon juice
• raspberries for serving
• vanilla ice cream for serving

• immersion blender

Blend part of the raspberries with confectioner’s sugar and lemon juice. To serve, place 2 peach halves on each serving plate, drizzle with syrup, raspberry sauce, almonds, fresh raspberries, and a scoop of vanilla ice cream. Enjoy!

Enjoy your meal!