Peches a la Melba

Ingredients

• Cooked peaches.
• Raspberry puree.
• Vanilla ice cream.

Method

1. 1

   Peel and halve the required number of peaches, and cook them in a syrup of sugar and water flavoured with vanilla until tender, but not broken.

2. 2

   Add a few drops of carmine to give the fruit a pinkish tint, and a little liqueur if wished.

3. 3

   Lift out the peaches and drain them on a sieve in a very cool place.

4. 4

   Prepare also some thick raspberry puree by rubbing fresh raspberries through a hair sieve with enough castor sugar to sweeten, or a good raspberry syrup may be used.

5. 5

   Then take some pretty glass goblets and put a good spoonful of vanilla ice cream into each; place a half peach on the top and coat over with the raspberry puree.

6. 6

   Serve at once.

Nutrition per serving

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 782. The excerpt below is the record exactly as published.

Peches a la Melba Cooked peaches. I Raspberry puree. Vanilla ice cream.

Cook this with the app: pantry check, scaling, and the assistant.