This recipe of Peach Melba is a favourite with my mum in law.On one of the days when I wasn’t feeling too bright she decided to set the mood right with one of her sweet fixes.She disappeared into the kitchen and 20 minutes later appeared with a tray with this gorgeous dessert topped with vanilla ice cream begging to be devoured!
A bit of history about how this dessert came into being should be shared here I guess as it makes me appreciate the recipe so much more.This is a brainchild of French Chef Auguste Escoffier who created this in honour of Australian Soprano Dame Nellie Melba, known as the ”first Australian Diva” to quote from the website of a museum dedicated to her. When she was performing in London, The Duke of Ore’lans hosted a dinner party to celebrate Dame Nellie Melba‘s triumph and Chef Auguste Escoffier gave the world what we now know as the Peach Melba – peaches served on a bed of ice cream, he later created various versions of which the one topped with raspberry sauce is most popular now.
Serves:4 Prep Time :20 minutes + cooling for few hour in the refrigerator
- 4 fresh juicy peaches
- Plain everyday white sugar
- The best vanilla ice cream you can lay your hands on
- Toasted blanched almonds to garnish
- Heat water in a pan,when it has boiled,gently lower the washed peaches into it and blanch them.When you remove them the skin should readily come off. Test for how ripe your fruits are before you blanch ,over ripe fruits will not take well to being dunked in hot water!
- Remove the skin and remove the seed and halve, if you are unable to do that just get of as much of the fleshy bit from around the seed as you can.
- In another saucepan add enough water to hold these peaches in a pool of sugary syrup approx 250ml .
- Add 4 heaped tablespoons of sugar and stir continuously on a low flame til the sugar is totally dissolved and you have a proper sugar syrup,nice and thick and of course sweet!
- Dunk the peaches into this syrup and on a very low flame let them soften , do not allow the sugar syrup to turn dark in colour and a maximum of 5-7 minutes should do the trick as the peaches will ”cook” quickly”
- Thoroughly cool the fruit+syrup mix and decant into a bowl and place in the refrigerator.
- Serve on a bed of your best vanilla ice cream and top off with the toasted almonds.
- Smile when your guests praise you and regale them with the story of how this lovely dessert was created or how much you enjoyed reading this blog and creating the dessert, ok all right all right, won’t show off 😉
This dessert was something I had drafted quite some time back and thankfully as I made this yum dessert to finish off my Caribbean themed summer party menu, it will now finally appear on my blog!That’s why you must make the most of the summer days and have as many parties and barbecues and picnics as you can!Wooohooo!