Poached peaches are so pleasing is not an early morning attach of alliteration but an avowal of a new truth learnt. The recipe that I used for Peach Melba demanded that the peaches should be poached in vanilla syrup for around 8 minutes. Having previously treated peaches as the most delicate and fragile of fruit, only pouring a little boiling water over them before carefully removing the skin, I was surprised at their metamorphosis into an even more delicious entity through the ordeal of boiling.
Recipe for Peach Melba:
4 ripe peaches, 2 tablespoons of caster sugar, a vanilla pod, raspberries.
1/Put the 4 peaches in a pan and just cover with cold water. Add the two tablespoons of sugar and the vanilla pod and bring to the boil. Gently poach the peaches for 6-8 minutes. Off the heat, remove the peaches with a slotted spoon and slide off the skins. Leave them to cool and then carefully cut them in half, removing the stones.
2/Whizz the raspberries with an immersion blender and pass them through a sieve to get rid of the pips.
3/ Chill the glass bowls that you intend to serve them in. Put a ball of very good vanilla ice cream in the bowl and arrange two peach halves around it. Pour over a little of the raspberry sauce.