Not-So-Classic Peach Melba

I added 1-2 tbsp brandy to the peaches and no lemon. I just added a few raspberries without sauce.

An easier way to make raspberry sauce - Place raspberries in glass bowl, put in microwave for about 2 minutes. Take out and stir briskly with a fork to break seeds away from the pulp. Strain. Thicken with cornstarch and sweeten with sugar, as desired.

I have used the Craig Claiborne/Pierre Franey 60 Minute Gourmet recipe for years, but normally use fresh peaches as well. That recipe does not strain the raspberries and adds the juice of 1/2 lemon and 1/4-1/2 cup sugar to the mixture before processing; and after processing 2 tablespoons of either framboise or Grand Marnier. I use less than 1/4 cup of sugar with the lemon juice. The eau-de-vie or liqueur can certainly be added to taste; but I like at least 1 tablespoon.

Jane commented that it took a long time to strain the raspberry sauce, even using a spoon to press it. Cut your straining time by 90% and use a ladle. Go around and around the inside of the sieve with it firmly, and bingo! strained juice in one place, damp pulp inside the sieve. PS, wouldn’t work with a chinois - wrong shape - but perfect for an ordinary domed kitchen sieve.

To me the ultimate peach melba is with coffee ice cream... try it.

Step 1 calls for the strained raspberry sauce to be kept cool. What does this mean? The raspberries were not cooked, so they're at room temperature. Should the bowl sit on a bed of ice? Should it be refrigerated? Personally, I'd strain the sauce into a jar so I could store any left over in the fridge and save myself the trouble of washing an extra bowl.

I prepared this delicious and easy dessert yesterday as per recipe and have a couple of comments. After blending the raspberries in the blender and pouring it into a fine sieve, it took all afternoon for the sauce to go through. I used a spoon to press it through. Secondly, I think next time besides slicing the peaches, I will cut the slices into smaller pieces, just because it is easier to eat. It is a fantastic taste and presentation. My guests enjoyed.

I made this into a fancy breakfast by cutting down on the sugar (none one the peach slices, 3/4 recommended in the raspberries) and substituting Greek yogurt for the ice cream. I also added shelled pistachios, cause… why not?!

Easy to pull together and delicious. I had frozen raspberries and it was still good!

How long do you let the peaches sit in the sugar and lemon juice?

I like to put a TB of peach liqueur on the peaches along with the lemon and sugar to add pizzazz to the sliced peaches and, if pressed, a little raspberry liquor to the raspberry sauce. It's not supposed to be boozy but flavorful.