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Easy Grilled Peach Melba |
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| Serves 4 |
Prep 2 mins |
Cooking 8 mins |
Easy |
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My rating |
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Ingredients |
2 peaches
2 tbsp unsalted butter
1 tbsp lemon juice
8 scoops vanilla ice cream, 2 per serving
4 handfuls raspberries, 1 per serving
4 drizzles raspberry coulis, 1 drizzle per serving
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Raspberry coulis
200g raspberries
1 tbsp icing sugar
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To make your own raspberry
coulis, Place the raspberries in a small pan with the
icing sugar and heat for a few minutes until the
raspberries collapse and release their juices. Transfer to
a bowl and blend briefly with a hand blender until the
raspberries are puréed. Do not be tempted to over-blend
the raspberries as this will break up the seeds and
discolour the coulis. Pass through a fine sieve to remove
the seeds and reserve in the fridge
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Take 2 ripe peaches, stone and
cut into wedges.
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Heat 2 tbsp unsalted butter in
a pan, add the peaches and sauté for 1 min.
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Add 2 tbsp brown sugar and
cook slowly until lightly caramelised, then stir in 1tbsp
lemon juice.
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Serve over vanilla ice cream
and top with fresh raspberries and a good drizzle of
ready-made raspberry coulis
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DAILY
DINNERS 
