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Vanilla-Spice Peach Melba




Source of Recipe


Redbook Online






Recipe Introduction


Enjoy the juicy sweetness of peaches at their peak.







List of Ingredients



• 4 large firm-ripe peaches (2 pounds)
  
• 2 cups sugar
  
• 2 cups water
  
• 6 quarter-size slices fresh ginger
  
• 6 cardamom pods, crushed
  
• 1 vanilla bean, split lengthwise, seeds scraped out
  
• 1 cinnamon stick
  
• 2 sprigs fresh thyme plus sprigs for garnish
  
• 1 pint raspberry sorbet or gelato
  
• 1 cup fresh raspberries
  






Instructions



1. Bring a large saucepan full of water to a boil; submerge peaches in boiling water with a slotted spoon for 45 seconds. Drain peaches in a colander; refresh under cold running water. Remove peach skins. Halve peaches; remove pits.
   
2. Combine sugar and water in a deep saucepan and bring to a boil, stirring to dissolve sugar. Add ginger, cardamom, vanilla bean seeds and pod, cinnamon stick, and thyme sprigs; cover and simmer mixture 5 minutes. Remove from heat; let syrup cool to room temperature for flavors to develop. Strain out solids from syrup.
   
   
3. Return syrup to saucepan; add peaches and bring to a boil. Lower heat to low, cover, and simmer until peaches are just tender when pierced with the tip of a knife, about 4 minutes. Remove from heat; let peaches cool in syrup to room temperature (peaches can be made up to 8 hours ahead and refrigerated, and served chilled, if desired).
   
   
4. With slotted spoon, place 2 peach halves, cut sides up, into each of four dessert bowls. Top with a scoop of sorbet; scatter fresh raspberries over top. Spoon some of the poaching syrup over each serving and garnish with a thyme sprig.