How To Prepare Peach Melba
Peach Melba is an elegant dessert consisting of vanilla ice cream that’s topped with poached peaches and raspberry coulis.
The dessert was created by Auguste Escoffier at the Savoy in London in 1892 for Dame Nellie Melba and her Covent Garden performance in Wagner’s opera Lohengrin.
RECIPE INGREDIENTS
3 cups water
3 1/2 cups sugar
1 vanilla pod, split lengthwise
2 tablespoons lemon juice
8 peaches
Raspberry sauce:
3 cups raspberries
1/4 cup confectioners’ sugar
1 tablespoon lemon juice
Garnish:
1 large tub vanilla ice
DIRECTIONS ON HOW TO PREPARE PEACH MELBA
Pour the water, sugar, lemon juice, and vanilla pod into a large saucepan. Heat gently to dissolve the sugar.
Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the heat down to a fast simmer.
Cut the peaches in half, and if the stones come out easily then remove them, if not then you can get them out later.
Poach the peach halves in the sugar syrup for about 2 to 3 minutes on each side depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft, and then remove them to a plate.
When all the peaches are poached, peel off their skins and let them cool and remove my stone.
If you are making them a day in advance then let the poaching syrup cool and then pour into a dish with the peaches. Otherwise just bag up the syrup and freeze it for the next time you poach peaches.
To make the raspberry sauce: Puree the raspberries, confectioners’ sugar, and lemon juice in a blender or a food processor. Sieve to remove the pits and pour the puree into a jug.
In a glass bowl, allow 2 peach halves and sit them on each bowl alongside a scoop or 2 of ice cream. Spoon the raspberry sauce over each.
HERE ARE MORE DESSERTS YOU CAN ENJOY
HOMEPAGE RECIPES
MILLIONAIRE’S SHORTBREAD RECIPE
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
3 cups water
3 1/2 cups sugar
1 vanilla pod, split lengthwise
2 tablespoons lemon juice
8 peaches
Raspberry sauce:
3 cups raspberries
1/4 cup confectioners' sugar
1 tablespoon lemon juice
Garnish:
1 large tub vanilla ice
Instructions
Pour the water, sugar, lemon juice, and vanilla pod into a large saucepan. Heat gently to dissolve the sugar.
Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the heat down to a fast simmer.
Cut the peaches in half, and if the stones come out easily then remove them, if not then you can get them out later.
Poach the peach halves in the sugar syrup for about 2 to 3 minutes on each side depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft, and then remove them to a plate.
When all the peaches are poached, peel off their skins and let them cool and remove my stone.
If you are making them a day in advance then let the poaching syrup cool and then pour into a dish with the peaches. Otherwise just bag up the syrup and freeze it for the next time you poach peaches.
To make the raspberry sauce: Puree the raspberries, confectioners' sugar, and lemon juice in a blender or a food processor. Sieve to remove the pits and pour the puree into a jug.
In a glass bowl, allow 2 peach halves and sit them on each bowl alongside a scoop or 2 of ice cream. Spoon the raspberry sauce over each.