White peach Melba

🧂 Ingredients

• 4 pcs peaches
• 1 L water
• 250 gr sugar
• 1 pc large slice of orange

  or lemon
• 1 pc cinnamon stick
• 1 pc vanilla pod
• 2 pcs star anise
• 4-5 pcs peppercorn

  crushed
• 250 gr raspberries

  fresh or frozen
• 10 gr icing sugar
• 20 gr almond

  sliced or chopped
• 4 scoops vanilla ice cream

Instructions

• 1 Grill the almonds in a preheated oven at 160°C and toast until golden brown.
• 2 Combine all ingredients for the syrup in a saucepan and boil for 5 minutes.
• 3 Meanwhile, score the peach skin, bring some water to the boil, and blanch for 30
  seconds. Transfer to iced water and peel the peaches.
• 4 Place the peeled peaches into the syrup and simmer for 20 minutes until soft but
  not mushy. Let the peaches cool down in the syrup.
• 5 Mix the raspberries and the icing sugar in a bowl to a purée.
• 6 Pass the mixture through a thin mesh sieve and refrigerate.
• 7 Spoon the fresh raspberry purée on a plate and place a halved peach on top.
  Place 1 scoop of vanilla ice on the peach and sprinkle a lot of toasted almonds
  on top.
• 8 Garnish with some fresh raspberries and a sprig of mint.

Nutrition Info