Maximum Living Parisian Peach Melba
4 firm, ripe peaches
2 cups water
1 ½ cups granulated sugar
¼ vanilla bean (seeds removed, to add separately)
½ cup peach liqueur
Tillamook vanilla ice cream
Chocolate hazelnut pirouettes
Raspberry Coulis Ingredients:
1 ½ cups fresh raspberries (separate from the 24 above)
½ cup sugar
2 teaspoons fresh lemon juice
⅓ cup water
Use a knife to put an “X” at the bottom of each peach. In a saucepan, combine water, sugar, peach liqueur, vanilla pod, vanilla seeds, bring to boil on medium heat, add peaches. Boil peaches in syrup for 2 minutes and reduce heat to syrup with slotted spoon and cool on cutting board. Peel peaches starting with the “X” end, cut in half, remove pit. Put halves into glass bowl.
Bring syrup mixture back up to boil for 10 minutes, drizzle syrup over peaches until lightly covered and discard unused syrup. Refrigerate peaches covered until cold.
Raspberry Coulis Directions:
In a small saucepan add water and heat until warm. Do not boil. Add sugar and stir until dissolved, add lemon juice, stir and remove from heat. Put raspberries in food processor and add syrup, process until smooth then strain through a fine sieve. Cool to room temperature.
You can use a margarita glass or a bowl to serve. Place one scoop of vanilla ice cream into glass, lay ½ peach pitted side down onto corner of ice cream. Drizzle peach and ice cream with raspberry coulis, place mint sprig and three raspberries onto ice cream along with one pirouette and serve.