Name: Peach Melba with Burnt Caramel Sauce
Yield: Makes 4 to 8 servings
Ingredients: 1 cup sugar; 1 tablespoon light corn syrup; 1/2 cup heavy cream; 2 tablespoons (1/4 stick) unsalted butter; 1/2 teaspoon kosher salt or coarse sea salt; 2 cups sweet Riesling or other sweet wine (not dessert wine); 1/4 cup sugar; 1/2 vanilla bean, split lengthwise; 4 large peaches, halved, pitted; 1 pint vanilla ice cream; 2 6-ounce containers fresh raspberries

Peach Melba with Burnt Caramel SauceChristopher Baker

Update classic peach Melba, one of the most enduring creations of Escoffier, by swapping a dark, slightly salty caramel for the customary raspberry sauce. Ripe peaches are essential to the success of this elegant dessert.

Recipe notes

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