Peach Melba! Raspberry & Peaches’ Perfect Marriage!

September 4, 2009 by Roz · 9 Beautiful Comments

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I know I haven’t posted in over a week, but with school back in session, that’s about the best that I can do until a break comes around (and this weekend is Labor Day!). I have some fresh raspberries to make into a sauce and smother over some fresh peaches and vanilla ice cream to make one of my all-time fave flavor combination recipes: PEACH MELBA!

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Many of you are familiar with the little story behind the dessert:

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The legendary chef, Escoffier in London, created this classic dessert in the late 1800′s solely in honor of a famous opera singer, Nellie Melba, who was performing in London. The dessert was first presented in a beautiful silver bowl that was placed between the wings of a stunning “swan” ice sculpture. In the bowl was vanilla ice cream covered by peaches and spun sugar. The swan idea was drawn from her last act in the opera. Escoffier did not add raspberry puree to the recipe until years later (without any jams or jellies added either)..

Here’s what you need:

1 to 2 fresh sliced peaches
1/2 cup of sugar (for peaches)
8 – 12 oz. fresh or frozen raspberries, thawed
1/2 cups sugar (for raspberries) or more if preferred
1/2 tsp. freshly squeezed lemon juice
1 Tbsp. Chambord (raspberry liqueur)
Garnish: Italian Pizelles or Biscotti


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Here’s how you make the dessert:
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In a medium bowl, combine the sliced peaches with the sugar and set aside. A nice juice will form.
With a large mesh sieve set over another medium bowl, gently press the raspberries against the sieve with a large spoon so that everything presses through except the seeds. Throw the seeds away. With the pulp and juice of the raspberries, add the lemon juice, sugar and raspberry liqueur. Blend well.
In individual serving bowls, place several scoops of vanilla ice-cream.
Stir the peaches again and then ladle them over the ice cream.
Spoon the raspberry puree all over the peaches and ice cream.
Garnish with a Pizelle or Biscotti.
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So simple and yet so good! GREAT FOR ALL OF US BUSY FOLKS!!!
Have a relaxed, restorative, rejuvenating Labor Day holiday!

[ssba]
Previous Post: Peaches! Peaches! Peaches! Plus a Cobbler Recipe
Next Post: Shades of Blue in the Garden! The Rarest Garden Color

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Comments

  1. Chow and Chatter says:
    September 5, 2009 at 8:40 PM

    this looks great and the history of the desert is so nice will tweet

    Rebecca

    Reply
  2. Dajana says:
    September 6, 2009 at 10:50 AM

    Delicious! I love that combination, too.
    Hope you will find time to post more often.

    Reply
  3. Monica H says:
    September 9, 2009 at 2:45 AM

    Oooh how pretty. I love the colors in this.

    Reply
  4. delightfullysweet says:
    September 9, 2009 at 6:58 PM

    wishing that i had a peach right now!

    Reply
  5. Wanda says:
    September 14, 2009 at 12:08 AM

    Beautiful photos. Nice to read the history behind the recipe. A lovely combination with the peaches and raspberry.

    Reply
  6. Chaotic Kristy says:
    September 19, 2009 at 10:12 AM

    OMG your cooking looks so great, I’m glad I stopped by.

    Happy SITS Saturday Sharefest!

    Reply
  7. catherine says:
    August 28, 2010 at 8:56 PM

    Great to prepare that dish on weekend .

    Reply
  8. Alexis Schaffner - PA says:
    August 18, 2011 at 12:19 PM

    I am making this today. Thanks for the great idea. Your pictures are fantastic.

    Reply
  9. Linda says:
    August 8, 2012 at 3:35 PM

    So simply delicious! Love the presentation idea and so perfect for the summer!

    Reply

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