A Kiss of Summer to Chase Away the Winter Blues

Have you ever had one of those “Gee, I coulda had a V-8” the lightbulb coming on moments? When it comes to National Peach Melba Day and January, it was an epiphany moment.

Peach Melba is made with peaches (a summer fruit) and ice cream – again a summer craving. So why pick the dead of winter to say hey, let’s have a Summer Dessert? Duh – because it’s winter. While winter is filled with heavy meals that you’d never dream of eating in the blistering months of summer, you still crave some of that winter deliciousness. You know, like a creamy bowl of soup and warm buttery bread.

Summer Cravings are even more delicious in Winter. And that’s why we are celebrating today with all the goodness of a sultry summer’s day.

Individual Peach Melba Trifles
The Peaches
1 Vanilla Bean
3 firm Peaches
1 cup Sugar

Split vanilla bean in half lengthwise, scrape out the seeds. Set bean and seed scrapings aside.

Bring a saucepan of water to a boil. Dip the peaches for 3 to 5 minutes or longer if the peaches are very firm. Remove the peaches from the saucepan with a slotted spoon. Peel peaches, cut in half and remove the pit. Set aside.

In another saucepan, bring 1 quart of water to a boil with the sugar, the vanilla bean and seed scrapings. Submerge the peach halves, reduce heat and simmer for 8 to 10 minutes, until the peaches are still firm yet can be pierced easily with the tip of a knife.

Set saucepan aside. Leave the peaches in the saucepan to cool. While the peaches cool, make the raspberry puree and whipped cream for serving.

The Raspberry Puree
7 oz fresh Raspberries
1/2 cup Powdered Sugar
1/2 Lemon, juiced

In a blender puree raspberries with the juice of half a lemon and the powdered sugar to create a fresh raspberry sauce. Chill well.

The Whipped Cream
1-1/2 cups Heavy Cream
1 teaspoon Vanilla Extract
2 tablespoons Sugar

In a well chilled bowl with a well chilled whisk attachment whip cream with vanilla extract and sugar until firm peaks form in the cream. Chill whipped cream until ready to serve.

The Finishing Touches
1-1/2 cups French Vanilla Ice Cream
3 oz sliced Almonds

Place a peach half in each individual trifle bowl. Place a scoop of ice cream alongside each peach. Top with whipped cream. Drizzle with raspberry puree. Finish with a sprinkling of almonds and serve.