This is my modern take on peach melba, fresh peaches with ice cream and croquant. Traditionally a Peach Melba is nothing more than peach, vanilla ice cream and raspberry sauce. I stuck to peaches throughout, so the ice cream and whipped cream have peach puree added to them.
- 8 perfectly ripe peaches 2 will be used in the peach puree
- 2 ripe peaches chopped into small pieces
- 2 tbsp sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1 cup sugar
- 1 tsp corn syrup
- 1 cup marcona almonds
- pinch salt
- 1 cup heavy whipping cream whipped to soft peaks
- 3 tbsp peach puree
- 1/4 cup crushed croquant
Prepare the Peaches
Peel the peaches (8 total) by cutting a cross in the bottom, poaching them in boiling water for 1 minute, then putting them in ice water. The skins will peel away with ease. Pit the peaches as instructed in my instagram video with a paring knife. They can be peeled and pitted a day in advance and stored in the refrigerator.
Cut up two peaches, cook them with half the sugar, over medium heat until they release their juices. Puree the peaches with an immersion blender.
Mix the remaining sugar and corn starch together. Add it to the pureed peaches along with the vanilla and cook until bubbling for 3 minutes. Pour into a bowl, cover and refrigerate.
Fold the whipped cream, peach puree and croquant together. Place the mixture in a large piping Decorating Bag, fitted with a large round Pastry Tube and use it to fill the prepared peaches. This can be done hours or a day ahead.
Freeze the dishes they will be served on, this will prevent the ice cream from sliding all over the plate. Set down the ice cream circle, then the filled peach and sprinkle with crushed croquant. You can serve them with more of the peach puree.
Depending on the size of the peaches or the appetite of your guests, you can serve them whole or cut them in half to serve.