Farmersgirl Kitchen

Peach Melba – a Retro Tea Time Treat

Uncategorized | August 23, 2013 | By

Peach Melba is a simple dish of fresh peach served on icecream with a raspberry sauce. But famous French Chef, Auguste Escoffier knew what he was doing when he created this dish for Australian Opera Singer Dame Nellie Melba, because the ingredients complement each other perfectly.
I halved the peaches and took out the stones, then poached them gently in a sugar syrup (2 parts sugar to 1 part water) for about 5 minutes on a low heat, slip off the skin and chill. If you have really fresh peaches you can just pour boiling water over and slip off the skin.
I always feel it’s a bit of a shame to push the fresh raspberries through a sieve, I don’t mind the seeds and like the fleshy pulp, so I just crushed my rasps with a fork and added a teaspoon of icing sugar.
Serve the peaches on a scoop of vanilla ice cream and spoon over the raspberry crush or sauce.

I’m entering this for Tea Time Treats, the challenge run by Kate of What Kate Baked and Karen at Lavender and Lovage. This month’s theme is Ice Creams, Jellies and Chilled Desserts

This dessert also fits the theme of Summer Puds for Four Season Food run by Anneli at Delicieux and Louisa at Chez Foti

Comments

  1. Leave a Reply

    belleau kitchen
    August 23, 2013

    Oh my! I love the retro look of this. It's glorious. I used to eat a lot of peach Melba as a kid I remember. They always smell so intoxicating!

  2. Leave a Reply

    Kate@whatkatebaked
    August 23, 2013

    Thank you very much for entering this delicious classic into TTT! I love the history of food and dishes and if I remember rightly, Nellie, an Australian Opera singer inspired the French Head Chef of The Savoy, Auguste Escoffier when she performed Wagner's Lonhengrin in London in 1892. He celebrated her performance by promptly naming his new peach and raspberry dessert in Nellie's honour.

    And, not only did Nellie Melba have a beautifully summery, fruity dessert named in her honour, Auguste also named Melba Toast after Nellie. The dry toast was created by Auguste for Nellie following an upset tummy the great Soprano was suffering from.

  3. Leave a Reply

    Anneli (Delicieux_fr)
    August 26, 2013

    How beautiful is this!! So simple in essence but it just looks very sophisticated the way you have presented it. Great combo of flavours. Definitely one I shall have to steal 🙂 Thanks for entering Four Seasons Food with this cracker x

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