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Emeril's Peach Melba (Emeril Lagasse) Recipe

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Emeril's Peach Melba (Emeril Lagasse)
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Ingredients
16
Count
Nutrition
581
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. Score the bottom of each peach with a paring knife, making an X on the bottom of each. Combine the wine, water, sugar, and vanilla bean seeds and pod in a saucepan. Add the peaches and bring to a boil over medium-high heat. Reduce the heat to a gentle simmer and cook for 5 to 10 minutes. Remove the peaches from the syrup and cool slightly.
  2. Return the peach cooking liquid to high heat and bring to a boil. Reduce the mixture by half, about 15 minutes. Remove from the heat and set aside.
  3. Peel the peaches and halve each peach, removing the seed. Pour 1/2 cup of the reserved liquid over the peaches and refrigerate until well chilled.
  4. Combine the raspberries, 1/2 cup of the syrup, confectioners' sugar and lemon juice in a food processor and process until well pureed. Strain the raspberry mixture through a fine mesh sieve. Refrigerate until ready to serve.
  5. To serve, place 1 scoop of vanilla ice cream in each bowl. Top each serving with 1 peach half and drizzle the raspberry coulis over the peach. Garnish with fresh mint sprigs and serve immediately.
  6. Vanilla Bean Ice Cream:
  7. Combine the cream and 1 cup of the milk in a large heavy saucepan. Scrape the seeds into the cream mixture and add the bean pod. Bring to a gentle boil over medium heat.
  8. Whisk the yolks and sugar in a medium bowl. In a slow and steady stream, whisk 1 cup of the hot cream mixture into the egg mixture. Gradually whisk the egg mixture back into the saucepan. Stir constantly over medium-low heat until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, about 5 minutes. Strain through a fine-mesh sieve into a heatproof medium bowl.
  9. Stir in the remaining 1 cup milk into the ice cream base and cover with plastic wrap, pressing the wrap against the surface of the custard to prevent a skin from forming. Refrigerate until well chilled, at least 2 hours.
  10. Pour the chilled custard into an ice cream machine. Churn according to the manufacturer's instructions. Pack into an airtight container and freeze until ready to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 581.3 Kcal (2434 kJ)
Calories from fat 220.12 Kcal
% Daily Value*
Total Fat 24.46g 38%
Cholesterol 341.88mg 114%
Sodium 156.73mg 7%
Potassium 480.73mg 10%
Total Carbs 65.54g 22%
Sugars 52.51g 210%
Dietary Fiber 3.65g 15%
Protein 13.55g 27%
Vitamin C 15.2mg 25%
Iron 1.8mg 10%
Calcium 169.4mg 17%
Amount Per 100 g
Calories 128.93 Kcal (540 kJ)
Calories from fat 48.82 Kcal
% Daily Value*
Total Fat 5.42g 38%
Cholesterol 75.83mg 114%
Sodium 34.76mg 7%
Potassium 106.62mg 10%
Total Carbs 14.54g 22%
Sugars 11.65g 210%
Dietary Fiber 0.81g 15%
Protein 3g 27%
Vitamin C 3.4mg 25%
Iron 0.4mg 10%
Calcium 37.6mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.9
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Sugar

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