Peach Melba tart
With peaches and raspberries baked in a smooth, creamy custard, this modern version of the classic peach Melba is sure to be a hit with guests
Peach melba
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 500g caster sugar
- 1 lemonjuiced
- 1 vanilla podsplit
- 6 large peaches(not too ripe)
- 300g raspberries
- 2 tbsp icing sugar
- vanilla ice creamto serve
Nutrition: per serving
- kcal183
- fat0.3g
- saturates0g
- carbs40.6g
- sugars40.6g
- fibre4.7g
- protein2.2g
- salt0.01g
Method
step 1
Put the sugar, half the lemon juice and the vanilla pod in a large pan. Pour in 600ml of water, then put over a medium-high heat and bubble for 6-8 mins or until it starts to look syrupy. Swirl the pan to dissolve the sugar, then heat gently for 5 mins until syrupy.
step 2
Meanwhile, halve the peaches and remove the stones. Put them in the syrup and poach for 4-5 mins, carefully flipping halfway, until soft when pierced with a knife. Transfer to a plate, reserving the poaching liquid, and allow to cool enough so you can remove the skins.
step 3
Put the raspberries, icing sugar and remaining lemon juice in a blender and blitz until smooth. Pass through a sieve so you have a smooth sauce.
step 4
To serve, spoon the peaches onto a plate along with a scoop of ice cream. Drizzle over the raspberry sauce as well as some of the poaching juices from the pan.
