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Recipe

Peach melba

Jun 29, 2012 2:00pm
  • 5 mins preparation
  • 34 mins cooking
  • Serves 8
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Ingredients

Peach melba
  • 750 millilitre bottle rosé wine
  • 2 2/3 cup caster sugar
  • 2 cup water
  • zest and juice 1 lemon
  • zest and juice 1 orange
  • 8 ripe peaches
  • fresh raspberries, ice cream and pouring custard, to serve (optional)

Method

Peach melba
  • 1
    In a heavy-based saucepan, combine wine, sugar, water, juice and zest. Stir over medium heat 3-4 minutes, until sugar dissolves.
  • 2
    Add peaches, ensuring they are covered with liquid. Cover with a round of baking paper (cartouche). Weigh down peaches with a plate. Simmer 5-10 minutes, until just tender (see tip).
  • 3
    Remove from heat and allow to cool in poaching liquid 20 minutes. Remove peaches from liquid and set aside.
  • 4
    Return saucepan to heat. Bring to boil on high. Continue cooking 15-20 minutes, until syrupy and reduced by half.
  • 5
    Peel skin from cooled peaches and discard. Drizzle syrup over and serve with raspberries.

Notes

Poaching time will change according to the ripeness and size of the fruit you use.

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