Peach Melba

Peach Melba

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

This combination of raspberries and peaches is master chef Auguste Escoffier’s timeless tribute to Australian soprano Nellie Melba, to celebrate her London performance in the 1890s.

Ingredients

Quantity Ingredient
4 perfectly ripe peaches, cooked with a vanilla pod

Raspberry coulis

Quantity Ingredient
500g fresh raspberries
3-4 tablespoons icing sugar, sifted
1-2 teaspoons fresh lemon juice

To serve

Quantity Ingredient
good-quality vanilla ice cream
3 tablespoons toasted almond flakes
or 3 tablespoons crumbled amaretti biscuits

Method

  1. Cook the peaches slowly, either whole or in halves, for about 8-12 minutes, depending on their type and ripeness. Gently pull the skin off the peaches and allow to cool.
  2. To the raspberry coulis, mix raspberries with icing sugar in a food processor or blender. Pour everything into a fine sieve placed over a bowl. Use the back of a spoon to rub the raspberries back and forth until only the seeds remain in the sieve. Discard the seeds, flavour the sauce with 1-2 teaspoons fresh lemon juice and pour into a small jug.
  3. Arrange the peaches in small bowls or individual glasses. Add a scoop of vanilla ice cream and carefully spoon over the lovely raspberry coulis. Serve as is or sprinkle with a few almond flakes that have been toasted in a dry frying pan (and ideally lightly caramelised with a pinch of icing sugar towards the end). Or simply crumble an amaretti biscuit on top of each serving.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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