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Peach Melba

By Saul Bolton | Chef, Restaurant Saul
August 29, 2005
Peach melba

Peach melba (NYNewsday.com)


(Serves 4)

2 cups, plus 1 tablespoon of sugar
2 cups of water
1 vanilla bean, split and scraped

1 lime, juiced and zested
4 whole peaches, pitted andhalved
1 pint of heavy cream
1 pint of raspberries
1 dash of cassis
15 gingersnap cookies, crushed


1. Combine 2 cups sugar and water in a medium-size sauce pan and bring to a boil. Add vanilla seeds, lime zest, juice and peaches. Simmer on a low flame until tender (about ten minutes). Remove pan from heat, allow peaches to cool in the liquid, then peel them and slice into quarters.

2. Whip cream into soft peaks and set aside.

3. In a bowl, toss berries with a tablespoon of sugar and cassis.

4. Take four martini glasses and layer each to the rim with the cookies, raspberries, cream, and peaches (in that order). Serve lightly chilled.

Eat out!

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