Poached Peaches
2 pounds peaches, about 6
3 tablespoons Fruit-Fresh®
5 quarts plus 1 1/4 cups water, divided
2 1/2 cups sugar
2 tablespoons lemon juice
1 vanilla bean
Raspberry Sauce
2 cups red raspberries
1/2 cup sugar
2 tablespoons lemon juice
To Prepare Peach Melba, Add
1 pint vanilla ice cream
Whipped cream
1/2 cup toasted almonds
Wash peaches. Bring 2 quarts of water to a boil in a large saucepot. Place 3 peaches in boiling water for one minute. Immediately submerge peaches in cold water to cool. Repeat with remaining peaches. Combine Fruit-Fresh and 2 quarts of cold water in a large bowl. When peaches are cool to the touch, remove peel, cut in half and pit. Put prepared peaches in Fruit-Fresh mixture to prevent browning. Combine 5 1/4 cups water, 2 1/2 cups sugar, 2 tablespoons lemon juice and vanilla bean in an 8- to 10- quart saucepot. Bring simple syrup to a simmer, stirring to dissolve sugar. Drain peaches. Poach peaches in simple syrup at a simmer for about 10 minutes or until tender; set aside to cool.
Combine red raspberries, 1/2-cup sugar and 2 tablespoons lemon juice in a food processor or blender. Puree to a smooth consistency. Strain puree to remove seeds.
To assemble Peach Melba, remove peaches from simple syrup with a slotted spoon. Place two peach halves, hallow side up, in a small shallow bowl. Put a scoop of ice cream in the center of peach halves. Drizzle raspberry sauce over the top. Garnish with a dollop of whipped cream and sprinkle with toasted almonds. Makes about 6 servings.