Peach Melba

Ingredients:

*For the peach sauce:

-2-3 peaches

-juice from half lemon

-2 cans of peach nectar


*For the raspberry sauce:

-16oz frozen raspberries

-1/3-1/2 cup sugar, to taste

-peach nectar


Directions:

  1. Blanch the peaches: Bring a large pot of water up to boil and prepare an ice bath, score a small X in the bottom of each peach, submerging the peaches into the boiling water for 30-45 seconds. Remove the peaches and submerge them in the ice bath.

  2. When the peaches have cooled, remove the peels, dice the fruit and add to a blender or food processor.

  3. Squeeze the lemon over the diced peaches, add just enough peach nectar to puree until smooth

  4. Add puree and remainder of peach nectar to a small saucepan and simmer over low heat until the volume has reduced by half, and is slightly thickened.

  5. Strain through a fine mesh strainer, cool mixture and reserve.

  6. Add the raspberries and sugar to a small saucepan and simmer over low heat until 90% of the raspberries have broken down, and the mixture is slightly thickened.

  7. Strain through a fine mesh strainer, cool mixture and reserve.

To make the float:

-peach sauce

-raspberry sauce

-vanilla ice cream

-lemon-lime soda

-raspberries, for garnish


  1. Scoop ice cream into a chilled glass.

  2. Drizzle ice cream with 1oz each of peach and raspberry sauces

  3. Top with soda, garnish with berries and enjoy!

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