Emeril's Peach Melba
- 4 fresh peaches
- 2 cups dessert wine or white wine
- 2 cups water
- 1 cup granulated sugar
- 1/2 vanilla bean, split in 1/2 and seeds scraped
- 2 cups fresh raspberries, picked over
- 1 tablespoon confectioners' sugar
- 2 tablespoons lemon juice
- Vanilla Bean Ice Cream, recipe follows, or good quality store bought vanilla, for serving
- Whole fresh raspberries, for garnish
- Mint sprigs, for garnish
- Vanilla Bean Ice Cream:
- 3 cups heavy cream
- 2 cups milk
- 1 vanilla bean, split lengthwise
- 12 large egg yolks
- 1 cup sugar
Score the bottom of each peach with a paring knife, making an X on the bottom of each. Combine the wine, water, sugar, and vanilla bean seeds and pod in a saucepan. Add the peaches and bring to a boil over medium-high heat. Reduce the heat to a gentle simmer and cook for 5 to 10 minutes. Remove the peaches from the syrup and cool slightly.
Return the peach cooking liquid to high heat and bring to a boil. Reduce the mixture by half, about 15 minutes. Remove from the heat and set aside.
Peel the peaches and halve each peach, removing the seed. Pour 1/2 cup of the reserved liquid over the peaches and refrigerate until well chilled.
Combine the raspberries, 1/2 cup of the syrup, confectioners' sugar and lemon juice in a food processor and process until well pureed. Strain the raspberry mixture through a fine mesh sieve. Refrigerate until ready to serve.Vanilla Bean Ice Cream:
Combine the cream and 1 cup of the milk in a large heavy saucepan. Scrape the seeds into the cream mixture and add the bean pod. Bring to a gentle boil over medium heat.
Whisk the yolks and sugar in a medium bowl. In a slow and steady stream, whisk 1 cup of the hot cream mixture into the egg mixture. Gradually whisk the egg mixture back into the saucepan. Stir constantly over medium-low heat until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, about 5 minutes. Strain through a fine-mesh sieve into a heatproof medium bowl.
Stir in the remaining 1 cup milk into the ice cream base and cover with plastic wrap, pressing the wrap against the surface of the custard to prevent a skin from forming. Refrigerate until well chilled, at least 2 hours.
Recipe courtesy Emeril Lagasse, 2005