Apricot or Peach Melba (Wolfgang Puck) |
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Prep Time: 15 Minutes Cook Time: 80 Minutes |
Ready In: 95 Minutes Servings: 6 |
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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 |
1 pound raspberries |
1 cup sugar |
2 tablespoon lemon juice |
2 cups heavy cream, whipped |
1 cup sliced almonds, toasted |
Directions:
1. 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.
2. Poach apricots or peaches until tender. (Tip: if you use peaches, remove the skin.) Let them cool in the syrup.
3. To prepare raspberry sauce, in a blender, combine the raspberries, sugar and lemon juice. Process to a puree.
4. Remove fruits from syrup.
5. 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.
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