Caramelized Peach Melba with Raspberry Granita

This is a new textural twist on the classic peach melba that Escoffier created for the Australian opera singer Nellie Melba.  I have used all the same flavors, but wanted to experience it in a unique way – classic, hot meets cold, fire meets ice , bridged through creamy goodness.  It comes together quickly with only a little effort up front in freezing the granita and scraping it occasionally – it can even be made in advance! Pluck a few ripe peaches from a tree, add a little whipped cream and your family is in for a special summertime treat!

Serves 6  (the granita will serve 12)

Time involved: 10 minutes + 8 hours for freezing

Ingredients:

1 lb. frozen raspberries (no sugar added) defrosted

1 cup pomegranate IZZE© drink

1 cup water

1 cup sugar

Juice and zest from medium sized lemon

3 large ripe peaches, halved or quartered – your preference.

3 Tablespoons butter

3 Tablespoons brown sugar

1 cup heavy cream

½ cup confectioner’s sugar

1 fresh vanilla bean, split and scraped

To make the Raspberry Granita

Let’s start by making a simple syrup: combine water and sugar in a small sauce pan. Bring it to boil over medium heat, cooking and stirring occasionally until the sugar is completely dissolved.  Pour into a heat proof bowl until it has cooled completely.

Puree the raspberries in a food processor and strain through a fine mesh sieve, forsaking the seeds. In a medium bowl combine the puree, pomegranate IZZE drink, lemon juice and zest.

When the simple syrup has cooled add a 1/3 cup at a time to the puree mixture; taste as you go and adjust to your sweet tooth or to what is appropriate for the sweetness of the raspberries. The left over simple syrup (if there is any) can last almost indefinitely in the fridge to be used for another day; even a rainy day, in May, as they say (rhyming is contagious).

Pour the sweetened raspberry puree into a shallow baking dish and freeze for 8 hours – occasionally taking a fork to scrape the top of the granita into icy crystals, this will give it a lighter texture.

            To make the Vanilla Whipped Cream

Combine in a chilled bowl the heavy cream, sugar and vanilla seeds (rinse, dry and save the vanilla pod in the freezer for another use). Use a whisk to whip the cream to that land between soft and stiff peaks. Set aside in the fridge, you’ll be using it soon enough.

            To make the Sautéed Peaches

In a cast iron skillet, melt the butter over medium heat. Add the sugar to the butter then place the peaches, cut side down in the caramel-ly  syrup.  Saute for 5 to 8 minutes depending on the ripeness of your peaches. You’ re looking for slightly softened, a little color by way of “grill” marks would be great and sweet caramelized sugar.

            To Bring It All Together

In a shallow bowl place your warm caramelized peach with a scoop of icy raspberry granita on top and a dollop of creamy vanilla infused whipped cream.  Enjoy!

*the granita can be made several days in advance, the peaches and whipped cream should be made right before serving.

Carlee

Carlee Kelson is a professional chef trained at the Cambridge School of Culinary Arts in Boston, MA and at Le Pavillon Elysée Lenôtre in Paris, France. She is currently raising her five spirited children and charming husband. She is enthusiastic about creating colorful, and always flavorful, healthy fodder appropriate for today’s savvy cook.

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