Peach melba

Peach melba

Pêche melba

By
From
Taste le Tour
Serves
6

From the Provence region

Pêche melba, one of the most well-known French desserts in the world, was created in 1892 by the super talented Provençal chef, August Escoffier, in honour of Dame Nellie melba, the Australian opera diva.

Ingredients

Quantity Ingredient
1 1/2 litres water
2 cups caster sugar
1/2 vanila pod, split open lengthwise
2/3 lemon, thinly peeled and zested
6 just ripe peaches, washed
1 litre good quality vanilla ice-cream
40g toasted flaked almonds
little icing sugar, for dusting

Raspberry sauce

Quantity Ingredient
300g raspberries, fresh or frozen
1 lemon, juiced
1 orange, juiced
3 tablespoons caster sugar

Method

  1. Combine the water, sugar, vanilla and lemon zest in a medium saucepan. Bring to a simmer and cook for 5 minutes.
  2. Gently drop the peaches into the syrup. Bring to a slow simmer and poach the peaches for 10 minutes until they are just tender. Tip into a bowl and leave to cool. Once cold, refrigerate until 10 minutes before serving.
  3. To make the raspberry sauce, blend all the ingredients to a purée. Strain through a fine sieve and refrigerate until ready to use.
  4. When ready to serve, lift the peaches out of the syrup and peel them carefully. Place 6 scoops of ice-cream in a deep serving dish. Gently place the peeled peaches on top and spoon the raspberry sauce over the top. Sprinkle with toasted flaked almonds, dust with icing sugar and serve immediately. You can also serve the Pêche Melba in individual bowls.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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