It is Peach Melba season again! That lovely moment of summer when peaches and raspberries are in season together, and there is no better way to enjoy them than in a Peach Melba sundae. The peach melba has a ton of variations, because the possibilities when one is cooking are endless. I prefer to keep it simple. Vanilla (or Baah-nilla!) gelato, poached peaches, and raspberry sauce. Whipped cream.
Baah-nilla! Gelato- buy it from us!
Poached Peaches- combine sugar and water in a medium saucepan and bring to a simmer. I like a good 40-60 split, sugar to water. I sometimes add a used vanilla bean that I have split and scraped for something else. You can also add lemon verbena to the syrup for flavor, but with vanilla gelato I think it is best to keep it simple, so that the fruit's nuanced flavors are accentuated.
Raspberry Sauce- combine equal parts raspberries and sugar in a small saucepan, and heat on medium-low. Stir as they cook down. If you want to add a little bit of water, add about 1/4 cup to loosen the sauce. For a smooth puree, put sauce in a blender*, blend on low (don’t grind the seeds), and strain out the seeds. It is always best to shop locally and use a pint of fresh raspberries, but you can also buy them frozen and freeze the sauce as well.
Combine Baahnilla! gelato with poached peaches and raspberry sauce, and add whipped cream to gild the lily. Enjoy your taste of summer.
* When blending hot things, remove the blender jar's cap to allow steam to escape. Cover the opening with a towel. Always start on the lowest speed and work your way up. It is dangerous to blend hot things!