This is my version of a classical dessert “Peach Melba” with roasted peaches, a red berry sauce and an exquisite whipped cream.
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If you're in a hurry or you don't have fresh peaches, just use canned peaches.
Preheat oven to 390 degrees F. Line one baking sheet with parchment paper.
Cut the peaches in half, and remove the stones. Place the peach halves on the baking sheet. Sprinkle with brown sugar.
Bake in the oven about 35 minutes until the peaches are tender. Remove from the oven, let them cool down completely, then carefully peel the skin.
Rinse and drain fresh berries and puree them until smooth. Pass the puree through a fine sieve to remove all tiny seeds.
Whip the heavy cream with the sugar until fluffy. Don't over beat.
In each glass, put one half of peach and one ball of vanilla ice cream.
Pour 2 tablespoons of berries puree.
Add the whipped cream and finish with chocolate crumbs and sliced almonds. Serve right away.