Peach Melba Recipe

Prepare peaches

Bring a large pot of water to a rolling boil. Using a paring knife, cut a small shallow 'X' at the blossom end of each peach. Blanch peaches in boiling water for 30–45 seconds until the skin begins to split, then immediately transfer to an ice bath to stop cooking. When cool, peel the skins away gently with your fingers or a small knife. Halve the peaches and remove the pits; leave halves whole or slice into 3–4 wedges depending on presentation preference.

Make poaching liquid and poach

In a wide saucepan, combine 4 cups water, 1 cup granulated sugar, 6 thyme sprigs, 1 tablespoon lemon juice and 1 teaspoon lemon zest. Heat over medium, stirring until sugar dissolves. Bring to a gentle simmer, then reduce heat so the liquid is barely simmering. Add the peeled peach halves (cut side down if halved). Poach gently for 6–8 minutes until peaches are tender but hold shape (test with a paring knife). Remove pan from heat and allow peaches to cool in the poaching liquid to infuse thyme; cool to room temperature (about 30 minutes), then transfer peaches to a container and chill in refrigerator for at least 1 hour. Reserve poaching liquid for drizzling if desired.

Infuse milk and cream

Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. In a medium saucepan, combine 2 cups whole milk, 1 cup heavy cream, the scraped seeds and the empty pod. Warm over medium heat until just below simmer (small bubbles around the edge), then remove from heat and let steep for 20–30 minutes to fully infuse flavor.

Make custard base

Return the infused milk and cream to medium heat until it reaches a gentle simmer. Meanwhile, whisk 5 egg yolks with 3 tablespoons granulated sugar until pale and slightly thickened. Gradually temper about 1/3 cup of the hot milk into the yolks while whisking constantly to raise their temperature. Slowly pour the tempered yolks back into the saucepan with the remaining milk, stirring constantly.

Cook to nappe and cool

Cook the mixture over low–medium heat, stirring constantly with a wooden spoon or heat-resistant spatula, until it thickens slightly and coats the back of the spoon (nappe), about 6–8 minutes; do not let it boil. Remove from heat, strain through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any coagulated bits, stir in a pinch of salt. Chill the custard in an ice bath until cool, then refrigerate at least 4 hours or overnight.

Churn and freeze

Churn the chilled custard in an ice cream machine according to the manufacturer's instructions until it reaches soft-serve consistency. Transfer to a container and freeze for at least 2–4 hours to firm up before serving.

In a small saucepan, combine 2 cups raspberries and 1 tablespoon sugar. Heat gently over medium-low, stirring occasionally, until the berries break down and the sugar dissolves, about 5–7 minutes. Remove from heat and stir in 1 teaspoon lemon juice. Purée the mixture with an immersion blender or in a countertop blender until smooth. Strain through a fine-mesh sieve into a bowl to remove seeds, pressing with a spatula to extract as much liquid as possible. If the coulis is too thick, whisk in up to 1 teaspoon cold water to reach a spoonable sauce consistency. Chill until ready to use.

Line a baking sheet with parchment paper. In a small nonstick skillet over medium heat, combine 1 tablespoon granulated sugar and 1 teaspoon unsalted butter. Stir until the sugar melts and begins to caramelize lightly (watch carefully to prevent burning). Add 1 cup blanched almonds and stir to coat, cooking for 2–3 minutes until almonds are glossy and the sugar has caramelized. Immediately remove from heat and spread nuts in a single layer on the prepared baking sheet. Sprinkle with a pinch of fine sea salt and let cool completely. Once cool, break apart any clusters and chop roughly if desired for easier sprinkling.

Plate the dessert

Warm a few poached peach halves briefly by placing them in a small saucepan with a couple of tablespoons of reserved poaching liquid over low heat for 1–2 minutes, or serve chilled depending on preference. Spoon a tablespoon of raspberry coulis onto each dessert plate and use the back of the spoon to smear a streak. Place one warmed or chilled peach half on the coulis. Add a generous scoop (about 1/2 cup) of Tahitian vanilla bean ice cream next to the peach.

Garnish

Scatter several candied almonds around the plate, add 2 fresh raspberries per plate and a small thyme sprig for aroma. Dust very lightly with confectioners' sugar if desired. If you like, drizzle a teaspoon of the reserved thyme-poaching liquid around the plate for extra flavor and gloss.

Serve

Serve immediately so the ice cream remains firm against the warm peach (if warmed) and enjoy the balance of thyme-scented peach, floral Tahitian vanilla, bright raspberry coulis and crunchy candied almonds.