Name: Peach Melba Revisited
Prep time: 20 min
Cook time: 23 min
Total time: 43 min
Yield: 6 serving(s)
Ingredients: 1/2 cup (75 g) unbleached all-purpose flour; 1/2 tsp baking powder; 1/2 cup (115 g) unsalted butter, softened; 1/2 cup (105 g) sugar; 1 tsp (5 ml) vanilla; 2 eggs; 2 cups (270 g) fresh or thawed frozen raspberries; 1/2 cup (125 ml) red currant or other jelly; 3 fresh peaches, halved and pitted; ¼ cup (30 g) sliced almonds; Vanilla ice cream, to taste; 1/2 cup (70 g) fresh raspberries, or more to taste

Note from Ricardo

If making 8 cupcakes, you will need 4 peaches.

The jam can be replaced with 1/3 cup (70 g) sugar. Add a bit of water as needed to adjust the consistency of the coulis.

Variation

For a quicker version, the peach melba can be served with some whipped cream and coulis.

Peach Melba Revisited

Categories

Ingredients

Vanilla Cupcakes

Raspberry Coulis

Toppings

Preparation

Vanilla Cupcakes

Raspberry Coulis

Toppings

Note from Ricardo

Personal Note