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Peach Melba

From Try Something New


4 ripe peaches, peeled, halved
2 cups water
½ cup sugar
2 whole cloves

Raspberry Melba Sauce
1 Tbsp. cornstarch
½ cup sugar
¼ cup water
⅓ cup currant jelly
1 pint raspberries (2 full cups)


Combine in a 3 quart sauce pan the 2 cups water, ½ cup sugar and cloves. Bring to a boil over high heat and boil for one minute. Turn down the heat and add 8 peach halves. Simmer for 2 to 3 minutes until peaches start to soften. Remove from heat and let peaches stay in hot syrup for 4 to 5 minutes until fork tender. Remove from syrup and cool.

In a 2 quart sauce pan stir together the cornstarch and ½ cup sugar. Stir in the ¼ cup water, currant jelly and raspberries. Bring to a simmer over medium-low heat and cook until sauce is thick and clear and raspberries very soft. Mash any raspberries remaining whole. Stir in 2 or more tablespoons raspberry brandy or chambord. Strain if desired.

Serve warm or chilled over peach halves and vanilla ice cream.