Caldo Verde Recipe – Portuguese Potato Kale Soup
July 8, 2024
Rice And Chicken Recipe
September 19, 2024Difficulty
Easy / Beginner
Prep time
15 Mins
Cook Time
35 Mins
Servings
6
Description
This classic dessert was created for Australian opera singer Dame Nellie Melba. It's often served with whipped cream and toasted flaked almonds on top.
Instructions
- Use small sharp knife to cut small cross in the base of each peach.
- Combine the water, wine, sugar, and vanilla bean in a large saucepan. Stir over low heat for 5 minutes or until the sugar dissolves. Add the peaches and increase the heat to medium-high, bringing the mixture to a boil. Reduce the heat to medium-low and simmer, covered, for 25 minutes or until the peaches are tender. Remove from heat and set aside in the pan for 15 minutes to cool. Gently peel the peaches with your fingers and discard the skin.
- Move the peaches and cooking liquid into a large bowl. Cover with plastic wrap and refrigerate for 3 hours to chill.
- Put raspberries and icing sugar in a food processor bowl. Process until smooth. Strain the raspberry puree through a fine sieve into a bowl, gently pressing with the back of a spoon to extract the liquid.
- Place the peaches in bowls. Spoon a bit of the cooking liquid over them and drizzle with raspberry puree. Serve with ice cream.
Nutrition (per serving)
Energy: 1057 kj (253cal) | Protein: 2.1g | Total Fat: 0.6g | Carbohydrate Total: 58.8g | Sugars: 51.7g | Sodium: 9.7mg
Tags: #PeachMelba
#HomemadeDessert
#PeachAndRaspberry
#ClassicDessert
#EasyRecipes
#FrenchDessert
#VanillaIceCream
#SummerDessert
#FruitDessert
#GourmetDessert
#TraditionalRecipe
#ElegantDessert
#PeachDessert
#RaspberrySauce
#DessertLovers
Ingredients
- Ripe white peaches, halved, stones removed: 6 medium (about 160g each)
- Cold water: 1L (4 cups)
- Orange muscat & flora dessert wine (Brown Brothers brand): 370ml
- Caster sugar: 140g (2/3 cup)
- Vanilla bean, split: 1
- Raspberries: 2 x 120g punnets
- Icing sugar mixture: 45g (1/4 cup)
- Vanilla ice-cream, to serve: 6 scoops
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