Peach melba with pistachio, almond & raspberry caramel sauce

Peach melba with pistachio, almond & raspberry caramel sauce

By
From
James Martin's French Adventure
Serves
2
Photographer
Peter Cassidy

Originally created to honour Dame Nellie Melba, this dessert makes the most of peaches at the height of their season – and the peaches in the markets in France were some of the best I’ve ever seen and tasted.

Ingredients

Quantity Ingredient

For the peaches

Quantity Ingredient
2 peaches
50g unsalted butter, diced

For the sauce

Quantity Ingredient
75g caster sugar
1 orange, juiced
25g flaked almonds
25g pistachios
100g raspberries

To serve

Quantity Ingredient
300g vanilla ice cream
25g pistachios, roughly chopped
25g flaked almonds, roughly chopped

Method

  1. Preheat the oven to 200°C. Line a small baking tray with baking parchment.
  2. Place the peaches on another baking tray and blowtorch the skin until it is blistered. (Alternatively, blanch the peaches in boiling water for about a minute until the skins split and start to peel away.) Once cool enough to handle, remove the skins. Cut the peaches in half and remove the stones. Place the halves, cut side up, in the prepared baking tray. Dot with the butter and roast in the oven for 15–20 minutes or until the peaches are soft but still holding their shape.
  3. Meanwhile, for the sauce, heat a small frying pan until hot, add the caster sugar and heat gently until it forms a caramel, swirling the pan occasionally to help the sugar dissolve evenly. Add the orange juice (it will spit, so be careful) and swirl to combine. Add the almonds, pistachios and raspberries and heat through for a minute only – you don’t want the raspberries to break down. Remove from the heat.
  4. To serve, place the cooked peaches in a shallow serving bowl and pour over the sauce. Serve with the vanilla ice cream and sprinkle with the chopped nuts.
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