Peach Melba. Hmm. Melba. Such an old-fashioned name. Peach Melba has obviously been around a really long time, which probably tells ya something. If it’s still here after this long, it must be good.
This week we’re celebrating all-things-PEACHES because, well, peaches. 🙂 We’re particularly excited because these peaches came fresh-as-they-get, straight from our good friends at Tagges Famous Fruit. We are THRILLED that Peach Days are approaching fast, because we’re almost out of the giant crate we got from Tagges.
This tried and true dessert is about as simple as it gets! Peaches, ice cream and raspberry sauce. For all you chocolate-cake lovers, who need a sink-your-fork-into-it kind of dessert, don’t judge until you’ve tried it! I love a good, rich chocolate dessert, but on a hot summer day, this one is perfect.
So so simple.
When it gets right down to it, the simple things are what makes life grand, don’t you think? A walk through the park, a really good hamburger, a sunset. Make a list of what you’re grateful for, and I bet most of it consists of the simple things in life.
I’ve got a brother and a sister who live in Houston. With Hurricane Harvey storming the city, at the moment their “grateful list” includes food, electricity, a dry house and family who are safe and together. In crisis, you realize how little you truly need to be happy. As I listen to stories of Texans who have lost all earthly possessions in a city that seems to be floating away, I am reminded how grateful I am for family, God, friends, food and a home…the things that truly matter.
Life is complicated. In the midst of the crazy, sort through what’s really important. Sift through the clutter until you find your list of Simple. Start there.
We’re praying for you, Texas! I’m praying for you. And I’m ever more grateful for my own Simple list of what truly matters.
- 4-6 fresh peaches
- 1/4 cup unsalted butter
- 1 Tbsp. honey
- 1 Tbsp. lemon juice
- 1 tsp. vanilla extract
- Vanilla ice cream (We love Tillamook French Vanilla)
- 1 1/2 cups raspberries
- 2 Tbsp. honey or sugar (add more or less for sweetness)
- 1 Tbsp. lemon juice
- Fresh mint for garnish
- Preheat oven to 350 degrees.
- Cut peaches in half and remove stones.
- In small saucepan, combine butter, honey and lemon juice and cook over medium low heat, until butter is melted.
- Take off heat and stir in vanilla.
- Place peach halves on foil-lined cookie sheet. Drizzle with butter mixture and roast in oven for about 10 minutes. Cool.
- Puree all ingredients until incorporated.
- Strain through sieve to remove raspberry seeds.
- Place one or two peach halves in bowl.
- Add scoops of ice cream.
- Drizzle with raspberry sauce and garnish with mint.
*Raspberry sauce can be made ahead and stored in fridge.