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Irish Peach Melba

Submitted by: June Brown

An easy way to bring gourmet flair to the dessert table. The malty flavor of irish breakfast combines with the sweet taste of peaches, and is coated with the tang of raspberries. All served on top of creamy vanilla ice cream.

Prep Time: Approximately 30-45 minutes
Serving Size: 6

Ingredients

6 tsp Irish Breakfast
6 cups water
1 TBSP lemon juice
1 cup granulated sugar
2 TBSP powdered sugar (can sub granulated)
3 large firm, ripe white peaches (can sub yellow)
1 package raspberries
6 large scoops of your favorite vanilla ice cream
TOOLS:
Your favorite tea kettle
Your favorite tea pot
Medium sauce pan
Slotted spoon
Paring knife (optional)
Toothpicks
Fine mesh strainer
Bowl that the strainer can sit on
Large metal spoon
Sifter (recommended for powdered sugar)
Fork
Knife
6 bowls
6 spoons
6 glasses filled with ice (optional)

Directions
1. Bring the water to a boil. Add the tea leaves, and brew for five minutes in your favorite tea pot (if using the ingenuiTEA, this will take three batches).

2. Pour the finished tea into a medium sauce pan.

3. Add the granulated sugar and lemon juice to the tea, and stir until the sugar is dissolved.

4. Rinse the peaches, then add them to the sauce pan with the tea mixture.

5. Simmer until the peach skins start separating from the peach flesh.

6. Remove the peaches with a slotted spoon, and skin them. You should be able to peel it off easily with your fingers, but a paring knife can help keep it looking cleaner.

7. Place the peaches back into the tea mixture, cover, and simmer, turning the peaches occasionally, until a toothpick goes into the peach all the way down to the pit with minimal resistance. This will take 10-30 minutes.

8. While the peaches are simmering, pull out the raspberries and powdered sugar. Rinse the raspberries, removing any berries that are unripe or past their prime.

9. Place some of the raspberries into a fine mesh strainer, and place the strainer over a small bowl (big enough for the strainer). Crush the raspberries against the strainer with the back of a large spoon, so that the juice drips into the bowl. Keep crushing them until there is very little but seeds left. Scoop out the seeds, add more raspberries, and crush again. Repeat this until all raspberries have been crushed. Run the spoon along the bottom of the strainer to collect any remaining raspberry juice.

10. Sift the powdered sugar into the raspberry juice, beating with a fork, until the powdered sugar has dissolved.

11. When the peaches are done simmering, remove the pot from the stove.

12. Remove the peaches from the tea mixture with a slotted spoon.

13. Cut each peach in half along the natural 'seam' that peaches have, and remove the peach pits.

14. Place one large scoop of ice cream into each of 6 bowls.

15. Arrange a peach half on top of the ice cream (pit side down).

16. Cover generously with the raspberry sauce.

17. If your guests have a sweet tooth, take the tea mixture, and pour it into glasses over ice. The peaches will have flavored the tea just as generously as the tea has flavored the peaches, resulting in a lovely iced tea.

NOTE: The nice thing about this recipe is that you can prepare the individual ingredients (peaches, raspberry sauce, and tea) in advance. Just place them in separate tupperware containers, and put them in your refrigerator. They are just as good when served cold as they are when served warm (although you may have to dilute the iced tea with some cold water, since the ice won't melt as much).