Name: Peach Melba Revisited
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Yield: 6 serving(s)
Ingredients: 1/2 cup (125 ml) unbleached all-purpose flour; 1/2 teaspoon (2.5 ml) baking powder; 1/2 cup (125 ml) unsalted butter, softened; 1/2 cup (125 ml) sugar; 1 teaspoon (5 ml) vanilla extract; 2 eggs; 2 cups (500 ml) fresh raspberries; 1/2 cup (125 ml) red currant or other jelly; 3 fresh peaches, halved and pitted; Vanilla ice cream to taste; 1/2 cup (125 ml) fresh raspberries

Preparation

Vanilla cupcakes
- With the rack in the middle position, preheat the oven to 180°C (350°F). Butter and flour 6 large muffin cups or 8 medium muffin cups. (If the latter, you’ll need 4 peaches.)
- In a bowl, combine the flour and baking powder. Set aside.
- In another bowl, cream the butter with the sugar and vanilla using an electric mixer. Add the eggs one by one, beating until the mixture is smooth. With the mixer on low speed, add the dry ingredients.
- Scrape the batter into the muffin cups. Bake until a toothpick inserted in the centre comes out clean, about 17 minutes.
- Unmould and cool on a rack.
Raspberry coulis
- In a blender, purée the raspberries and jelly. Strain through a fine-mesh sieve.
For assembly
- Preheat the grill, setting the burners to high. Grill the peaches cut side down for about 3 minutes. Let cool.
- Place 3 small balls of ice cream, each about 15 ml (1 tablespoon), on each cupcake. Balance a peach half, grilled side up, on top. Drizzle with raspberry coulis and garnish with fresh raspberries.

Peach Melba Revisited

Categories

Ingredients

Vanilla cupcakes

Raspberry coulis

For assembly

Preparation

Vanilla cupcakes

Raspberry coulis

For assembly

Personal Note