The peach Melba was invented in 1894 by famous French chef Auguste Escoffier of the Savoy hotel in London after he saw Australian opera singer Dame Nellie Melba perform in Convent Garden. Escoffier was reputedly so impressed by her performance that the next day he created the peach Melba in her honor.
The peach Melba is simply poached peaches topped with a luscious raspberry sauce and a scoop of your favorite vanilla ice-cream.
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
- ***RASPBERRY SAUCE***
- 250g raspberries (fresh or frozen)
- Juice from 1/2 lemon
- Juice from 1/2 orange
- 2 caster sugar
- 4 ripe, unblemished peaches, washed
- 400g sugar
- 600ml cold water
- 1/2 vanilla pod split lengthways
- Vanilla ice-cream to serve 4
- Serves 4
- Combine the raspberries, 2 tablespoons of caster sugar, orange and lemon juice in a blender or food processor. Blend until smooth then strain into a bowl. Discard pulp and seeds. Cover and refrigerate.
- Place 600ml of cold water into a medium saucepan. Add the remaining caster sugar and vanilla pod and bring to a simmer and cook for 5 minutes to dissolve the sugar.
- Meanwhile, cut the peaches in half. If you can't remove the stones, don't worry just leave them in as you can take them out later on. Gently place the peaches into the syrup. Bring to a gentle simmer and poach the peaches for 8-10 minutes. Test the peaches by making a small incision in them with a sharp knife. If the knife enters easily, the peaches are ready.
- Turn heat off and allow peaches to cool in syrup for 20 minutes.
- Transfer peaches to a plate with a slotted spoon and gently remove the skin and discard stones. Place peaches in a bowl with the syrup and refrigerate for 10 minutes.
- To serve, allow two peach halves per person. Place peaches in small serving bowls. Drizzle on a little poaching liquid, followed by raspberry sauce and a scoop of vanilla ice-cream. Serve.