Peach Melba with Burnt Caramel Sauce - PCOS-Friendly Recipe

Servings: 4

Dessert

This Peach Melba with Burnt Caramel Sauce is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Recipe by Susan Spungen 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.

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

Instructions

Cook sugar, corn syrup, and 1/4 cup water in a small deep saucepan over medium heat, stirring occasionally, until sugar is dissolved. Increase heat and boil without stirring (stirring causes sugar crystals to form, making the caramel grainy), occasionally swirling pan and brushing down sides with a wet pastry brush to dissolve sugar crystals, until syrup turns a deep amber color, 7-8 minutes. Remove from heat; immediately and carefully add cream (mixture will bubble vigorously). Add butter and salt and whisk until smooth. Let cool slightly. DO AHEAD: Caramel can be made 1 week ahead. Let cool completely. Transfer to a small bowl, cover, and chill. Rewarm slightly before serving.

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Frequently Asked Questions

Is Peach Melba with Burnt Caramel Sauce good for PCOS?

Yes, this Peach Melba with Burnt Caramel Sauce recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Dessert with PCOS?

Yes, this recipe works well as a PCOS-friendly Dessert. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 4 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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