Recipe courtesy of Wolfgang Puck
Apricot or Peach Melba
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- Level: Easy
- Total: 1 hr 35 min
- Prep: 15 min
- Cook: 1 hr 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 745
- Total Fat
- 40 g
- Saturated Fat
- 20 g
- Carbohydrates
- 96 g
- Dietary Fiber
- 9 g
- Sugar
- 85 g
- Protein
- 8 g
- Cholesterol
- 118 mg
- Sodium
- 54 mg
- Level: Easy
- Total: 1 hr 35 min
- Prep: 15 min
- Cook: 1 hr 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 745
- Total Fat
- 40 g
- Saturated Fat
- 20 g
- Carbohydrates
- 96 g
- Dietary Fiber
- 9 g
- Sugar
- 85 g
- Protein
- 8 g
- Cholesterol
- 118 mg
- Sodium
- 54 mg
Ingredients
Raspberry Sauce:
Garnish:
Directions
- In a medium saucepan, prepare syrup. Bring the sugar, water, lemon juice and zest to a boil. Lower to a simmer and cook for 10 minutes.
- Poach apricots or peaches until tender. (Tip: if you use peaches, remove the skin.) Let them cool in the syrup.
- To prepare raspberry sauce, in a blender, combine the raspberries, sugar and lemon juice. Process to a puree.
- Remove fruits from syrup.
- To serve: In a small bowl, place a scoop of vanilla ice cream, place the fruit on top, and cover with raspberry sauce. Garnish with whipped cream and toasted almonds.
