Peach Melba with Blackberry Sauce

This includes two of Jefferson's favorites: peaches, which he grew, and ice cream, which he discovered in France. The ice house at Monticello was kept cool with winter ice harvested from the Rivanna River, so he enjoyed ice cream year-round.

Yield: 6 servings (serving size: 1/2 cup ice cream, 2 peach halves, and about 2 1/2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 288
  • Calories from fat: 8%
  • Fat: 2.5g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.6g
  • Carbohydrate: 65g
  • Fiber: 1g
  • Cholesterol: 5mg
  • Iron: 1mg
  • Sodium: 52mg
  • Calcium: 121mg

Ingredients

  • 1 1/2 cups water
  • 1 cup sugar
  • 1 (1-inch) piece vanilla bean, split lengthwise
  • 6 peeled peaches, halved and pitted
  • 2 cups blackberries
  • 1/2 teaspoon lemon juice
  • 3 cups vanilla reduced-fat ice cream (such as Healthy Choice)

Preparation

  1. Combine water and sugar in a large saucepan over medium heat. Scrape seeds from vanilla bean; add seeds and bean to pan. Bring mixture to a simmer, stirring constantly; cook 10 minutes. Add peaches to sugar mixture; simmer 5 minutes or just until tender. Remove peaches with a slotted spoon, and place in a bowl.
  2. Bring sugar mixture to a boil over medium-high heat; cook until reduced to 1 cup (about 5 minutes). Remove and discard vanilla bean. Add blackberries; cook 10 minutes, stirring occasionally. Remove from heat; cool 5 minutes. Place berry mixture in a blender or food processor; process until smooth. Strain mixture through a fine sieve over a bowl; discard solids. Stir in juice.
  3. Divide ice cream evenly among 6 bowls; top with peaches and blackberry sauce.
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