Pêche Melba with vanilla, raspberry & crunchy pistachio

Ingredients

• 4peaches — ripe but firm
• 750 mlwater
• 50 ghoney
• 1 tspvanilla extract
• 1 tbsplemon juice
• 250 graspberries — fresh or frozen
• 30 ghoney
• 1 tbsplemon juice
• 2 tbspwater
• 8 scoopsvanilla ice cream — approx. 400 g
• 50 gpistachios — unsalted
• 5 gmint — fresh

Method

1. 1

   Bring the water with 50 g honey, vanilla extract and 1 tbsp lemon juice gently to a boil.

2. 2

   Halve the peaches and remove the stone.

3. 3

   Place the peach halves in the poaching liquid and gently poach them for 5–8 minutes. They should soften but retain their shape.

4. 4

   Carefully remove the peaches from the liquid and let them cool completely. If desired, peel off the skin once they have cooled sufficiently.

5. 5

   Meanwhile, put the raspberries with 30 g honey, 1 tbsp lemon juice and 2 tbsp water in a small saucepan.

6. 6

   Heat for 4–5 minutes until the raspberries fall apart.

7. 7

   Briefly purée the sauce. For a smooth Melba sauce, you can then push it through a fine sieve. Let cool.

8. 8

   Toast the pistachios for 2–3 minutes in a dry frying pan. Let cool and chop them coarsely.

9. 9

   Loosely arrange the cooled peach halves over four shallow dishes or plates.

10. 10

    Place 2 scoops of vanilla ice cream per person between the peach.

11. 11

    Spoon the raspberry sauce generously but not completely covering over and around the dessert.

12. 12

    Sprinkle the toasted pistachios nonchalantly over it.

13. 13

    Finish with just a few small mint leaves.