Peach Melba was invented in London in the early 1890s by Savoy Hotel chef Auguste Escoffier. Named in tribute to visiting Australian soprano, Nellie Melba, she herself took a stage name to honor her hometown of Melbourne. Chef Escoffier later added the signature raspberry sauce to his dessert. Peach melba made its way to the US and can now be found served at restaurants around the country. National Peach Melba Day is celebrated in the United States on January 13.
Recipe Servings: 8
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- In large saucepan, heat the water, sugar, lemon juice, and vanilla pod over low heat to dissolve the sugar, then bring to a boil.
- After 5 minutes, reduce the heat to a fast simmer.
- Slice the peaches in half, removing the stones if possible.
- Poach the peach halves in the sugar syrup 2–3 minutes, turning and poaching for an additional 2–3 minutes, until the fruit is fork-tender.
- Transfer peaches to a plate using a slotted spoon.
- When the peaches are poached, peel off the skins, and remove any remaining stones. Let cool.
- In a blender or food processor, combine the raspberries, powdered sugar, and lemon juice and pulse until liquidized.
- Strain through a sieve to remove seeds.
- Plate two peach halves per serving.
- Add a scoop of ice cream and spoon the raspberry sauce over top.
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