This was my first experience making peach melba, and I was surprised how tasty it was. Well, I knew the peaches would be delicious because they’re in season, but I was extremely satisfied by the poaching syrup! I went all out and used the lemon verbena leaves, strips of lemon zest, the vanilla bean pod with seeds, and Chambord. I poached the peaches overnight, and the lemon-vanilla-raspberry flavors were intensely infused into the soft fruit. The raspberry sauce added a bit of tartness, while the almond slices gave the dessert a nice crunch. I adjusted to make this dish vegan-friendly by skipping the ice cream and using non-dairy whipped topping. This dessert is definitely in my normal rotation now!
This peach melba assignment was made as a part of French Fridays with Dorie, a group of bloggers who make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.