How to Make Peach Melba

Peach Melba is a classic dessert made from a baked peach, vanilla ice cream, and raspberry sauce. Peach Melba was invented by a French chef, Auguste Escoffier in a dinner to honor Nellie Melba, an Australian soprano. http://en.wikipedia.org/wiki/Peach_melba

Classic Peach Melba is made by poaching the peach in the syrup. In this process, the peach will soak up the syrup and the vanilla extract. Some recipes use baked peach which is more practical. The time to cook the fruits varies greatly between different varieties of peaches and the ripeness of the fruits.

Peach Melba is served drizzled with raspberry sauce. You can use fresh or frozen raspberries to make this sauce. You can also use this sauce to accompany other desserts and pudding.

Peach Melba can be served in an ice cream bowl or a plate, whichever is more convenient to you. Although the dessert itself is beautiful enough with three different contrasting colors, add some mint leaves, almond flakes, or raspberries to garnish the dessert.

You can make this dessert at home with this how to make Peach Melba guide. The cooking time is between 20 to 30 minutes with chilling time in between. You can poach the peaches and make the sauce a day ahead and assemble the dessert prior to serving. This recipe will yield 4 servings.

Equipment:

• a large saucepan to poach the peaches
• a knife
• a food processor or a blender
• 4 serving dishes.

Ingredients:

• 2 whole peaches
• 2 tbsp cup sugar
• 1/2 tsp vanilla extract
• 4 scoops of vanilla ice cream
• 2 tbsp almond flakes, optional
• mint leaves, for garnish

For the Raspberry Sauce:

• 1/2 lb/ 250 g fresh or frozen raspberries
• 2 tbsp sugar
• 1/4 tbsp cornstarch
• 1 tbsp lemon juice

1. Cut the peaches in half and discard the stones.
2. Place the sugar, vanilla extract, and water in a large saucepan (large enough to hold all the peaches). Bring to boil, stirring occasionally until all the sugar is dissolved.
3. Add the peaches into the syrup. The peaches should be completely submerged in the syrup. You can add water if necessary.
4. Reduce the heat and simmer with the cover on for about 15 – 18 minutes, or just until the peaches are soft.
5. Remove from heat and cool.
6. Peel the skin off the peaches and drain on paper towels. Chill the peaches.

The alternative way to cook the peaches is to bake the peaches in an oven. Cut the peaches in half, sprinkle some sugar on top, and bake until the peaches are tender.

1. Place the raspberries and sugar in a blender or food processor and process until smooth.
2. Strain the puree through a sieve to get smooth raspberries puree. Discard the pulp.
3. Blend the cornstarch with the lemon juice and add to the puree. Stir to mix.
4. Boil the raspberry puree mixture, stirring constantly for 1 – 2 minutes.
5. Chill before using.

Raspberry sauce is also called raspberry coulis. This sauce is commonly used to accompany many desserts, including Peach Melba.

1. Place a peach half on a serving dish with the flat side facing upward.
2. Using an ice cream scoop, scoop the vanilla ice cream and place it on top of the peach.
3. Drizzle the raspberry coulis on the ice cream and around the peach.
4. Sprinkle almond flakes, if using.
5. Garnish with mint leaves on the ice cream.