Austin, TX – Chef Tracey Heffernan and Tammie Barnhill, a student at the Culinary Academy of Austin, stopped by Good Day to prepare peach melba.
- 6 tender, ripe peaches
- 9 oz. fresh, ripe raspberries
- 5 oz powdered sugar
- 1/2 gallon vanilla ice cream
Blanch the peaches for two seconds in boiling water. Remove immediately with a slotted spoon and place in ice water for a few seconds. Peel the peaches, sprinkle them with a little sugar and refrigerate. Mix the raspberries with the powdered sugar, puree and refrigerate.
To serve: Fill individual dishes with ice cream. Slice and place the peaches on top of the ice cream. Cover with raspberry puree