Peach Melba

PEACH MELBA

Below is a small article about a famous dessert created around the end of the 19th century at a restaurant in London. It is called Peach Melba. 

The Peach Melba is an ice cream dessert that includes peaches and raspberry sauce by the French born chef, Auguste Escoffier in honor of the famous Australian sorprano, Nellie Melba. In 1892, Melba was performing in Richard Wagner's opera called Lohengrin at Covent Garden in London. The Duke of Orléans gave a dinner party at the Savoy Hotel to celebrate her triumph. Chef Escoffier, who ran the kitchens at the Savoy, created a new dessert for the occasion.

Escoffier used an ice sculpture of a swan that was featured in the opera. Ice cream rested on the bed of the ice sculpture. Escoffier then topped the ice cream with peaches and spun sugar. Eight years later, Escoffier created a new version of the dessert to celebrate the opening of the Carlton Hotel, where he had become head chef. Escoffier used dishes, instead of ice swan sculptures. And he topped the peaches with raspberry purée. Other versions of this dessert over the years have use pears, apricots, or strawberries, instead of peaches; and/or the use raspberry sauce or melted red currant jelly, instead of raspberry purée.

Below is a recipe for Peach Melba from the PBS website:



Peach Melba

Ingredients

6 ripe, tender peaches
Sugar
1 ½ pints vanilla ice cream (fresh homemade is best)
1 heaping cup fresh ripe raspberries
1 heaping cup powdered sugar
6 tbsp blanched raw almond slivers (optional)


Directions

Boil a medium pot of water. Keep a large bowl of ice water close by. Gently place a peach into the boiling water. Let the peach simmer for 15-20 seconds, making sure all surfaces of the peach are submerged. Remove the peach from the boiling water with a slotted spoon and immediately plunge it into the ice water for a few seconds to cool. Take the peach out of the ice water and place it on a plate. Repeat the process for the remaining peaches.
When all of the peaches have been submerged, peel them. Their skin should come off easily if they are ripe, thanks to the short boiling process. Discard the skins. Halve the peeled peaches and discard the pits.

Optional Step: Place the peeled peaches in a large bowl of cold water mixed with 1 tbsp fresh lemon juice or ascorbic acid powder. Let the peach halves soak for 10 minutes. Drain off the water and gently pat the peach halves dry with a paper towel. This step will help to keep the peaches from oxidizing and turning brown.
Sprinkle the peach halves with sugar on all exposed surfaces. Place them on a plate in a single layer, then place them in the refrigerator for 1 hour to chill.

Meanwhile, make the raspberry purée. Place the raspberries into a blender and pulse for a few seconds to create a purée. Strain purée into a bowl through a fine-mesh sieve, pressing down on the solid ingredients and agitating the mixture with a metal spoon to extract as much syrupy juice as possible. It will take a few minutes to extract all of the juice from the solids. When finished, you should only have seeds and a bit of pulp left in the strainer. Dispose of the solids.

Sift the powdered sugar into the raspberry purée, adding a little powdered sugar at a time, and whisking in stages till the sugar is fully incorporated into the syrup. It will take several minutes of vigorous whisking to fully integrate the powdered sugar into the syrup. Refrigerate the raspberry syrup for 1 hour, or until chilled.
Assemble six serving dishes. Scoop ½ cup of vanilla ice cream into each serving dish. Place two of the sugared peach halves on top of each serving of ice cream. Divide the raspberry sauce between the six dishes, drizzling the sauce over the top of the peaches and ice cream. Top each serving with a tablespoon of raw almond slivers, if desired. Serve immediately.