Apricot or Peach Melba
From chef and author Wolfgang Puck
1998
Ingredients
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.
Appetizers
Apricot or Peach Melba