Peach Melba Recipe
Ingredients
| Sugar | 1 Cup (16 tbs) | |
| Lemon juice | 1/2 Teaspoon | |
| 1 teaspoon unsatted butter | ||
| 2 canned juice-packed peach halves, patted dry | ||
| 1 cup low-carb vanilla ice cream | ||
Directions
1. Puree raspberries and any juice in a blender. Set a strainer over a bowl and transfer berries to strainer. Press berries to release juice.
2. Melt butter in a small nonstick skillet over medium heat. Add peach halves, cut sides down, and cook until lightly browned, about 5 minutes. Turn with tongs and cook until browned, 2 to 3 minutes longer.
3. Scoop 1/2 cup ice cream into 2 small bowls or dessert cups. Top each with a peach half and 1 generous tablespoon raspberry sauce.
2. Melt butter in a small nonstick skillet over medium heat. Add peach halves, cut sides down, and cook until lightly browned, about 5 minutes. Turn with tongs and cook until browned, 2 to 3 minutes longer.
3. Scoop 1/2 cup ice cream into 2 small bowls or dessert cups. Top each with a peach half and 1 generous tablespoon raspberry sauce.
Chef
