This Peach Melba Ice Cream Sundae with Toasted Almonds is an easy and delicious way to enjoy the bounty of late summer peaches combining them with raspberries, vanilla ice cream, toasted almonds and whipped cream




If it’s August, I’m in the mood for peaches. Colorado is not like Georgia with widespread recognition as the ‘peach’ state. Maybe because we keep our peaches to ourselves? The better to make more desserts like this Peach Melba Ice Cream Sundae with Toasted Almonds. It is simply divine.

What is Peach Melba? It is a dessert invented in 1892 or 1893 by the French chef Auguste Escoffier at the Savoy Hotel, London, to honor the Australian soprano Nellie Melba and it’s made with fresh peach halves and raspberry sauce with vanilla ice cream. I’ve only modified it a bit by serving it as a sundae with fresh sliced peaches layered with vanilla ice cream, fresh raspberry sauce, and finished with whipped cream and toasted almonds. Nothing to cook, nothing to bake…perfect for a late summer evening dessert isn’t it?



Colorado peaches are just now coming into season. We start to get antsy the first of August, knowing that they will flood the markets soon. Our peaches are not well known across the land like Georgia peaches and I think I know why. We hoard them; we don’t want to share, they are THAT good. Grown on what is called the Western Slope, that’s the western side of the Rocky Mountains. Hot summer temps during the day that can lower as much as 40 degrees at night are what create the sweetness that cannot be beat. And when they are ready?

Heck, I’m happy to stand over the kitchen sink and eat one but I love them in so many ways. Every year I make a batch of this Peach Jam with Bourbon, and my friends can usually count on my favorite summer pie, this Peach Pie with a Walnut and Brown Sugar Crumble. Of course there are drinks too. I use the aforementioned peach jam to make a luscious Bourbon and Peach Jam Smash Cocktail and there is always the requisite margarita with a spicy Grilled Peach and Jalapeno Margarita.



I typically buy a case of twenty pounds of peaches from a neighbor whose son does a fundraiser; yes I pay a bit more for them but they’re still not pricey, it helps a kid towards a goal and heck, they’re delivered to my front door! In Denver, I know they can also be found at Sprouts where I always end up buying more…I honestly eat one or two EVERY day until they are no more.  So sure I was poetic about Colorado peaches but the truth is still this. It is PEACH SEASON, and I know you can find ripe, juicy peaches too.

A simple blitzed sauce of raspberries and you’re on your way to making a quick but fantabulastic dessert!
More Amazing Peach Recipes! 1 Fresh Peach Pie with a Brown Sugar and Walnut Crumble Continue Reading 2 Bourbon Peach Jam with Vanilla Bean
An amazing combination of peaches, brown sugar and bourbon. You'll want to eat it with a spoon!
Get the Recipe 3 Grilled Peach and Jalapeno Margarita Continue Reading 4 Kentucky Peach Vodka Cocktail Continue Reading 5 Bourbon and Peach Jam Smash Cocktail Continue Reading 6 Smoked Chicken with Chipotle, Peach & Bourbon BBQ Sauce Continue Reading PIN ‘Peach Melba Ice Cream Sundae with Toasted Almonds’
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Yield: 2 Servings Peach Melba Ice Cream Sundae with Toasted Almonds Print
Combine the freshest peaches with a divine raspberry sauce, vanilla ice cream, whipped cream, and toasted almonds for the perfect late summer sweet concoction.
Ingredients For the Raspberry Sauce 1/2 cup fresh raspberries 1/2 cup powdered sugar 1 Tbsp Raspberry liqueur 1 tsp lemon or lime juice Water if necessary, to think sauce For the Whipped Cream 4 oz heavy cream 2 Tbsp powdered sugar 1/2 tsp vanilla extract For the Sundae 3 scoops vanilla ice cream 2 peaches, cut into wedges 1 Tbsp sliced almonds, toasted (optional) Instructions Freeze the glasses. To make the sauce, combine raspberries, sugar, Chambord, and lemon or lime juice in a blender and blitz to a puree, adding water if necessary to get a thick, pourable sauce. Strain the sauce through a colander if necessary. (My blender made it unnecessary!). Chill. Make the whipped cream and chill until the raspberry sauce has cooled and is ready. Layer starting with peaches at the bottom, a scoop of ice cream, raspberry sauce, and whipped cream repeating until the glass is full. Finish with a big swirl of whipped cream on top. Garnish with toasted almonds. Serve with two spoons! Notes


The peaches I used were perfectly ripe and sweet so I added no extra sugar. If yours needs additional sugar, slice the peaches and sprinkle with sugar and let macerate for about 15 minutes before layering with the other ingredients.

This is a large sundae to share. For two separate servings, use 4 scoops of ice cream and layer each serving with peaches, ice cream, raspberry sauce, whipped cream, and toasted almonds...using a bit more of each if desired.


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