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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.
Vegetarian
Dessert
Fruit
Summer
Estimated Nutrition
Calories
972.3
kcal / serving
1944.5 kcal total
Carbs
91.3
g
per serving
182.5 g total
Fat
61.4
g
per serving
122.8 g total
Protein
14.1
g
per serving
28.2 g total
Cook Time
25
minutes
Serves
2
people
Dietary
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
Method
1
Preheat the oven to 200°C.
2
Blister peach skins with a blow torch or hot grill.
3
Remove skins when cool, halve, and take out stones.
4
Place peaches cut-side up on a tray and dot with butter.
5
Roast for 15 to 20 minutes until soft.
6
Melt caster sugar in a frying pan to form a caramel.
7
Swirl in the orange juice.
8
Add 25g almonds, 25g pistachios, and raspberries and heat for two minutes.
9
Place peaches in bowls and pour over the caramel sauce.
10
Serve with ice cream and a garnish of extra nuts.