toodle.

Peach Melba with a Pistachio and Almond Caramel and Vanilla Ice Cream

Summery roasted peaches served with a nutty raspberry caramel sauce and vanilla ice cream.

VegetarianDessertFruitSummer

Estimated Nutrition

Per Serving Total
Calories 972.3 kcals 1944.5 kcals
Carbohydrates 91.3 grams 182.5 grams
Fat 61.4 grams 122.8 grams
Protein 14.1 grams 28.2 grams
Cook Time
25 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
75
g
Caster Sugar
Dairy
50
g
Unsalted Butter
300
g
Vanilla Ice Cream
for serving
Fruits
2
piece
Peaches
whole
1
piece
Orange
juice only
100
g
Raspberries
NutsSeeds
25
g
Flaked Almonds
25
g
Pistachio Nuts
shells removed
25
g
Pistachio Nuts
shelled and roughly chopped for garnish
25
g
Flaked Almonds
roughly chopped for garnish

Steps

  • Preheat the oven to 200°C.
  • Blister peach skins with a blow torch or hot grill.
  • Remove skins when cool, halve, and take out stones.
  • Place peaches cut-side up on a tray and dot with butter.
  • Roast for 15 to 20 minutes until soft.
  • Melt caster sugar in a frying pan to form a caramel.
  • Swirl in the orange juice.
  • Add 25g almonds, 25g pistachios, and raspberries and heat for two minutes.
  • Place peaches in bowls and pour over the caramel sauce.
  • Serve with ice cream and a garnish of extra nuts.