Peach Melba With Sugar Roasted Doughnuts And Vanilla Ice Cream
This recipe combines fluffy homemade doughnuts with a luxurious brandy-infused caramel sauce and a medley of fruity toppings. Each golden-brown doughnut is lovingly rolled in sugar before being drenched in the decadent sauce, creating a delightful contrast of textures and flavors. The addition of peaches, raspberries, almonds, and pistachios adds a refreshing and nutty twist, perfectly complementing the sweetness of the dessert. Serve these indulgent treats alongside a scoop of vanilla ice cream for the ultimate dessert experience.
— Constant Cookbook
Ingredients
- 250g/9oz strong white flour
- 25g/1oz caster sugar
- pinch salt
- 25g/1oz butter
- 14g/½oz fast-action dried yeast
- , for deep frying oil
- 75g/2½oz caster sugar
- 2 tbsp brandy
- 1 orange
- ½ x 400g/12oz tin sliced peaches
- 25g/1oz flaked almonds
- 25g/1oz pistachio
- 100g/3½oz raspberries
- 500g/1lb 2oz vanilla ice cream
Instructions
- For the doughnuts, place the flour, sugar, salt and butter into a bowl. Put the yeast into a jug and mix with 150ml/5fl oz of water until smooth, then pour into the flour mixture.
- Mix well, then knead until a smooth dough is formed.
- Set aside in a bowl, cover and rest for an hour until doubled in size.
- When the dough has proved, heat the oil in a deep-fat fryer to 150C/300F. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Take golfball-sized pieces of the dough and roll into balls.
- Carefully lower the dough balls into the hot oil in batches and deep fry for 3-4 minutes, or until golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
- Roll in the reserved sugar.
- For the sauce, heat a frying pan until hot, add the caster sugar and heat until it forms a caramel, swirling occasionally to combine the sugar with the melted sugar.
- Add the brandy and flambé by setting light to the mixture. Let the flames flare up then die down. (CAUTION: make sure there are no flammable materials above the pan when flaming.) Add the orange juice and swirl to combine.
- Add the tinned peaches, flaked almonds, pistachio nuts and raspberries and heat through for two minutes only â you donât want to let the raspberries break down.
- To serve, place two scoops of ice cream in each of four bowls, add a few doughnuts then pour the sauce over the top.
Cook Time
30M
Prep Time
PT2H
Yield
Serves 4
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