Peach Melba, the most famous of all peach desserts, was created by French chef Auguste Escoffier in 1893 to honour Australian opera singer Dame Nellie Melba’s visit to London. It is a very simple and elegant dessert consisting of peaches marinated in a vanilla sugar syrup and served with vanilla ice cream and raspberry sauce.
Peaches are usually available in grocery stores from early spring until October, but the best time to use them is when they have been tree ripened in the middle of summer. Poaching the peaches in a vanilla sugar syrup brings out their succulent flavour.
Makes 4 servings
250 mL (1 cup) granulated sugar
500 mL (2 cups) water
Half a vanilla pod, split open lengthways
4 ripe peaches
To remove peach skins, drop the peaches in boiling water for approximately 30 seconds. Then immediately place them in ice water for a few seconds. Remove skins. Bring sugar, water, and vanilla bean to a simmer until sugar is dissolved. Remove from heat. Cut peaches in half, remove pit and place in sugar syrup, making sure they are completely submerged. Marinate for 30 minutes. Remove peaches from syrup and cool completely.
Place 2 peach halves in 4 serving dishes. Place one scoop of ice cream on top and drizzle with raspberry sauce. Garnish with fresh raspberries and mint if desired.
Raspberry sauce
250 g (1 cup) fresh raspberries
25 mL (2 tbsp) confectioners’ sugar
5 mL (1 tsp) lemon juice
5 mL (1 tsp) cornstarch
Place all ingredients in a saucepan and simmer until slightly thickened. Then strain through a sieve into a bowl and chill.
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