Directions:
- In a medium saucepan, prepare syrup.
- Bring sugar, water, lemon juice and zest to a boil.
- Lower to a simmer and cook for 10 minutes.
- Poach peaches until tender.
- Let them cool in the syrup.
- To prepare the raspberry sauce, in a blender combine raspberries, sugar and lemon juice.
- Process to a puree.
- Remove fruits from syrup.
- 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.
- For Apricot Melba, use 12 ripe, firm apricots, pitted and halved (no need to skin).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 674.14 Kcal (2822 kJ) | ||
| Calories from fat | 333.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.04g | 57% | |
|---|---|---|---|
| Cholesterol | 89.5mg | 30% | |
| Sodium | 86.36mg | 4% | |
| Potassium | 632.67mg | 13% | |
| Total Carbs | 83.23g | 28% | |
| Sugars | 66.74g | 267% | |
| Dietary Fiber | 10.29g | 41% | |
| Protein | 10.63g | 21% | |
| Vitamin C | 37.2mg | 62% | |
| Iron | 1.6mg | 9% | |
| Calcium | 219.1mg | 22% | |
| Amount Per 100 g | |||
| Calories | 154.08 Kcal (645 kJ) | ||
| Calories from fat | 76.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.47g | 57% | |
|---|---|---|---|
| Cholesterol | 20.46mg | 30% | |
| Sodium | 19.74mg | 4% | |
| Potassium | 144.6mg | 13% | |
| Total Carbs | 19.02g | 28% | |
| Sugars | 15.25g | 267% | |
| Dietary Fiber | 2.35g | 41% | |
| Protein | 2.43g | 21% | |
| Vitamin C | 8.5mg | 62% | |
| Iron | 0.4mg | 9% | |
| Calcium | 50.1mg | 22% | |
* 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.
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