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Fresh Peaches with Ice Cream and Croquant, a modern take on peach melba
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Peach Melba

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.
Author: Zoë François

Ingredients

  • 8 perfectly ripe peaches 2 will be used in the peach puree

Peach Puree

  • 2 ripe peaches chopped into small pieces
  • 2 tbsp sugar
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract

Peach Swirl Ice Cream

Croquant

  • 1 cup sugar
  • 1 tsp corn syrup
  • 1 cup marcona almonds
  • pinch salt

Filling

  • 1 cup heavy whipping cream whipped to soft peaks
  • 3 tbsp peach puree
  • 1/4 cup crushed croquant

Instructions

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. 

Peach Puree

  • 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.

Ice Cream Disks

  • Soften the ice cream (if not making your own) and press it into a Cake Pan 9 x 13 Inch, lined with parchment (see video on instagram) then swirl 1/2 cup peach puree into the ice cream.
  • Allow to freeze for several hours. It can be done a day or two ahead. Use a round cookie cutter to stamp out circles of ice cream that match the dimension of the peaches. Keep frozen until ready to serve.

Croquant

  • Place the sugar in the center of a small pot. Add the corn syrup and 1/4 cup of water. Heat on high until the mixture starts to turn amber on the sides of the pan. Stir the caramel and allow to smoke slightly, remove from heat and add the nuts and salt.
  • Pour the mixture onto a baking sheet lined with a silpat or buttered parchment paper. Allow to cool completely, then break up the croquant and pulse in a food processor until small pieces.

Filling

  • 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. 

Assemble

  • 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.