0 (0)


Fresh peach melba

Here's a summer entertaining menu that keeps things easy for the cook. The paella, served with grilled chicken and shellfish, is adapted to serve at room temperature. That means all the cooking is done in advance without compromising the dish. ... Read more

Total time: 30 minutes, plus 2 hours standing | Serves 6
  • 3 large, ripe but firm peaches, pitted, peeled if desired, sliced
  • 3 tablespoons sugar
  • 2 teaspoons lemon juice
  • 12 small scoops vanilla ice cream
  • 2 tablespoons framboise, optional
  • 1 (12-ounce) package frozen raspberries in syrup, thawed, pureed, strained, chilled
  • Fresh raspberries, for garnish, optional

Step 1A few hours before serving, place the peach slices in a bowl; toss with the sugar and lemon juice. Let stand at room temperature.

Step 2To serve, divide the peaches and juices among 6 shallow bowls.

Step 3Top with ice cream, 2 scoops each. Stir the framboise into the raspberry sauce, if using. Pour the raspberry sauce over the ice cream, dividing evenly. Garnish with raspberries, if using. Serve immediately.

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Maple pecan pie bars
Suzie's sugar cookies
Strawberry shortcake
Basic Parisian macarons