|The lovely Peach Melba or pêche Melba|
Auguste Escoffier, the famous French chef, gets the credit for pairing two of summer’s most delicious fruits, peaches and raspberries, to create his classic peach Melba dessert. Escoffier created his famous dessert in honor of Nellie Melba, a famous Australian Opera singer in the 1800’s. French Fridays with Dorie gets the credit for us making it this week. A perfect dessert for a summer evening! Peaches are at their peak, sweet and delectable! The raspberries are from my garden. I’m picking about a pint daily!
This recipe, while easy enough, was a bit time consuming. If you make the components in stages, you can put it together quickly! First, plunge your peaches into boiling water for twenty seconds, then put them into ice water. The skin will peel off easily. Then make your syrup with sugar, water, lemon peel, and a vanilla bean. If you choose, you can add some lemon verbena leaves to the syrup. I had lemon balm so I used that! You then poach your peaches in the syrup. Refrigerate until cool or ready to use. Done!! Oh, and some Chambord, or creme de cassis…which I forgot!!
Putting this lovely sundae together was very easy. A teaspoon of poaching liquid in the bottom of your dish, one of those lovely poached peaches, a scoop of ice cream (I used my homemade peach ice cream), another peach half, raspberry puree drizzled over all of this, garnish with fresh raspberries and sliced almonds. I left out the whipped cream…we really are trying to cut back!!
This was a delicious sundae…but then, what could be bad about an ice cream sundae! Happy Friday everyone!!
To all my French Friday friends….Happy 100th!! It’s been a pleasure!!
This recipe can be found in Dorie Greenspans’ cookbook "Around My French Table”. You can also find this recipe here. To see what the other Doristas' are doing you can check it our here.
|This looks like red paint…but honestly it’s my raspberry puree!|
|This was luscious!|
|What could be bad about a dish of peaches, raspberries and ice cream?? Nothing!|