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The Peach Melba

By September 9, 2008

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The Peach Melba was invented in the early 1890s by the "father of modern French Cuisine" Auguste Escoffier in honor of Australian soprano Dame Nellie Melba.

Dame Melba's performance in the Lohengrin opera so impressed Escoffier, then chef at London's Savoy Hotel, that the next day he invented the dessert as a tribute.

The original dessert consisted of sliced poached peaches, vanilla ice-cream and raspberry sauce served in an swan-shaped bowl carved from ice. Escoffier's inspiration for the bowl is thought to have come from the swan-drawn boat featured in the opera.

My take on the Peach Melba replaces the vanilla ice-cream with a mini meringue covered in whipped cream and fresh, ripe peaches topped with raspberry sauce. If I can't wait for the peaches to ripen, I usually poach them with a little sugar and water for 10 minutes to soften and sweeten them.

Different Takes on the Peach Melba

Comments

September 9, 2008 at 3:26 pm
(1) Anabelle says:

This is simply stunning. I love your photographs.

September 10, 2008 at 11:17 am
(2) Benji says:

Great photo. The colors are so vibrant. Looks too good to eat.

September 15, 2008 at 1:48 pm
(3) Ebony says:

Wow! I want this NOW!

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