Poached Peach & Vanilla Melba, Sparkling Raspberry Sorbet, Buttermilk ice cream, Coconut Almond crumble
Easy
Prep 15 min Cook 20 min + Freezing time
Who doesn’t love a dessert that combines sorbet, crumble, ice cream and sweet poached peaches. My Poached Peach & Vanilla Melba with Sparkling Raspberry Sorbet, Buttermilk ice cream & Coconut Almond crumble is definitely more than a delicious mouthful. Celebrate health and happiness every day! I love the new premium Spanish wines from Edenvale especially the Edenvale Sparkling Cuvee… I’m a bubbles girl! Not only is it the perfect drop for an afternoon tipple, it’s even more delicious in my raspberry sorbet and poached peaches for my take on a Peach Melba… the best part about Edenvale wines is they are non–alcoholic, making them lower in calories… this means I can have my cake and my wine too… any night of the week.
Ingredients
Poached Peaches
300ml Edenvale Sparkling Cuvee
220 gm caster sugar (1 cup)
1 vanilla bean, split, seeds scraped
4 ripe yellow peaches, stones removed, quartered
Sparkling Raspberry granita (makes 1lt)
220 gm caster sugar (1 cup)
500gm frozen raspberries defrosted
450 ml Edenvale Sparkling Cuvee
Coconut and Almond Crumble
¼ cup Flaked almonds
¼ cup shredded coconut
½ cup plain flour – can substitute with Gluten free
1/3 cup sugar
¼ tsp salt
¼ cup melted butter
Buttermilk Ice cream – store bought
Recipe Steps
-
- Pre heat oven to 170c
- For the almond coconut crunch, combine all the ingredients together and place onto a baking sheet onto baking paper, bake 10 – 12 minutes until golden brown and crunchy.
- For raspberry granita, stir sugar and 250ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil then simmer for 4 minutes.
- Add the defrosted raspberries, stir them through and remove from heat. Process the raspberries and syrup in a blender until smooth. Strain the mix through a fine sieve into a 1lt size shallow tray, container or cake (straining the mix and discarding the seeds is optional) discard the seeds and add the sparkling wine, stir to combine.
- Freeze the granita overnight. To serve, scrape the top of the granita with a fork or spoon to gather the crystals.
- For the poached peaches, stir the sparkling wine, sugar, vanilla bean and seeds in a saucepan over medium heat until sugar dissolves. Bring to a simmer then add the quartered peaches, reduce heat to low and poach until just tender (5-10 minutes).
- Cool to room temperature, then refrigerate until chilled. Keep the syrup to serve as a cordial with soda water or make a sparkling cocktail mixing the peach syrup with more of Edenvale Sparkling Cuvee, a slice of fresh peach and a sprig of mint.
- Serve the poached peaches with the raspberry granita, almond and coconut crumble, peach syrup and buttermilk vanilla ice cream or ice cream of your choice.