Peaches with Vanilla Ice Cream
Melocotones con HeladoWhen we first traveled to Mexico more than thirty years ago, peaches with ice cream, melocotones con helado, were served in most fancy Mexico City restaurants. Invariably, the peaches were canned. On a recent trip to Mexico City, Chef Ricardo Muñoz Zurita introduced me to a variety of fresh peach grown in Mexico. It was small and ordinary looking, but very sweet. It revived the memory of those earlier peach desserts and how good they could be with fresh peaches. This dessert is a delicious way to enjoy ripe peaches, when in season, with ice cream and toasted nuts. Sometimes I drizzle chocolate syrup over the top.
Ingrediënten
Makes 4 servings
- 1 pint Vanilla Ice Cream or purchased ice cream
- 4 ripe fresh peaches
- 1 teaspoon fresh lime or lemon juice
- ½ cup chopped toasted walnuts or pecans
Instructies
- Prepare ice cream in advance, if using homemade.
- Then, bring a large pot of water to a boil.
- Dip the peaches in, 1 at a time, until the skins loosen, about 10 seconds.
- Peel, pit, and cut the peaches in half.
- Put in a bowl.
- Add the lime or lemon juice.
- Toss gently to coat to help prevent the peaches from turning brown for a short time.
- Cover and refrigerate up to 2 hours.
- Meanwhile, toast the nuts in a small, dry skillet over medium heat, stirring and shaking the pan, until fragrant and lightly toasted, 3 to 4 minutes.
- Serve the peaches cold, cut side up, in small dessert bowls with ice cream spooned into the cavities.
- Sprinkle lightly with nuts.
- Drizzle a little chocolate syrup on top, if desired.
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