Peach Melba

Tips in advance:

1. For this recipe, it is essential to allow time to marinate the peaches (and prepare the strawberry juice – making it yourself is worth it). The strawberry juice can be prepared the day before. If the dessert is to be served in the evening, it is a good idea to add the peaches to the juice in the morning or noon at the latest to marinate.
2. One more word about the peaches: they have to be really ripe, otherwise the skin cannot be loosened as well and the stone cannot be removed. I always make sure that the peach is yellow or red at the base of the stem (it must by no means be green and hard), that it smells of peach and that it does not feel cold or hard in the hand.

Preparation:

1. Blanch the peaches in boiling water for one minute (never longer !!!), rinse with cold water and peel off the skin with a sharp knife.
2. Be careful with the next step, because the flesh of the peach must not break under any circumstances: use a spoon to remove the core and enlarge the resulting cavity a little.
3. Pour the strawberry juice into a bowl and add the peaches. They should be covered as completely as possible with the juice. The peaches have to soak in the strawberry juice for several hours, at least four. Turn around from time to time.
4. Remove the peaches from the juice and let them drain a little. Then carefully fill with the vanilla ice cream.
5. Place the peaches on a dessert plate with the opening facing down. Pour strawberry juice over it and place a raspberry on top of the peach. Decorate the plates with more raspberries or a few mint leaves and serve.