GMA Recipe: Apricot or Peach Melba

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Apricot or Peach Melba
From chef and author Wolfgang Puck
1998

Ingredients

12 apricots or 3 peaches

Make a simple syrup for poaching:

1 cup sugar
2 cups water
1/4 cup lemon juice
zest of one lemon
1 vanilla bean

1/2 pint of vanilla ice cream

Raspberry Sauce:

2 cups raspberries
2 tbsp. lemon juice
1/2 cup sugar

1 cup toasted almond slices

2 cups whipping cream for garnish

Directions

1. To make the syrup, bring the sugar, water, lemon juice, vanilla bean and zest to a boil. Steep for 10 minutes.

2. Poach apricots or peaches until tender. If you use peaches, remove the skin. Let them cool in the syrup.

3. Make the puree in a blender— puree the raspberries with the lemon juice. Add sugar to taste.

Presentation

Remove fruits from syrup, remove any peach pits. In a small bowl, place one scoop of vanilla ice cream and cover with raspberry sauce. Garnish with whipped cream and toasted almonds.

Yield: 6 Servings