You can buy Melba toast at the store, if you’re so inclined, but you really should make your own Peach Melba. Here’s how:
2 cups sugar
1 whole vanilla bean
8 medium peaches, peeled and pitted
2 pints frozen raspberries, thawed (or use fresh if available)
Vanilla ice cream
In a large saucepan, bring 1 cup of sugar and 2 cups water to a boil, add the vanilla bean and boil until the syrup reaches “thread stage”: 232 degrees on a candy thermometer. Add the peaches and cook until they are tender and easily pierced with a knife. This takes about 15 minutes. Allow this mixture to cool slightly.
Meanwhile, combine raspberries with 1 cup of sugar and 1 cup water in a small saucepan. Heat over medium high heat until the mixture thickens, about 10 minutes. Cool this mixture and strain or blend to form a puree.
On eight dishes, put down a scoop of vanilla ice cream and top with a peach. Drizzle with raspberry puree and a sprinkle of slivered almonds. Recipe courtesy of The Wild Women Association. Bon appetite ~
Header: Dame Nellie Melba as Ophelia via the National Archives of