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Peach Melba
ingredients
250ml Sauternes (dessert wine)
750ml water
1kg sugar
Half a vanilla bean, split
1 lemon, juiced and zested (reserve juice for coulis)
6 ripe peaches
Raspberry coulis
300g of frozen raspberries
½ cup of poaching liquid from the peaches
method
Place the Sauternes, water, sugar, vanilla bean and lemon zest into a saucepan. Stir until dissolved and then allow to cook for a further 5 minutes. Add the peaches and cover tightly. Turn down the heat so that the peaches poach gently. The liquid should just be "moving". Cook for around 10 minutes. Test with a skewer to see if they are cooked. It is preferable to have them underdone rather than over cooked. When cooked take out of the liquid with a slotted spoon and peel.
For the raspberry coulis to pour as a sauce over the peaches, thaw the berries and place into a food processor together with the poaching liquid from the peaches and lemon juice. Blend and sieve to remove the raspberry seeds. Add sugar to taste. Add vanilla ice cream to complete the peach Melba dish.
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