Recipe courtesy of Wolfgang Puck
Apricot or Peach Melba
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 745
- Total Fat
- 40
- Saturated Fat
- 20
- Carbohydrates
- 96
- Dietary Fiber
- 9
- Sugar
- 85
- Protein
- 8
- Cholesterol
- 118
- Sodium
- 54
- Total: 1 hr 35 min
- Prep: 15 min
- Cook: 1 hr 20 min
Ingredients
1 cup sugar
2 cups water
1/4 cup lemon juice
1 lemon, zested
12 ripe, firm apricots, pitted, or 3 peaches, halved and pitted
1/2 pint vanilla ice cream
Raspberry Sauce:
1 pound raspberries
1 cup sugar
2 tablespoon lemon juice
Garnish:
2 cups heavy cream, whipped
1 cup sliced almonds, toasted
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.