Monday, November 10, 2014

Peach melba

This classic sundae was created in the 1890s by the renowned chef, Escoffier, for the Australian soprano, Dame Nellie Melba. It contains some of the most delicious fresh fruits and flavors of summer.

* Serves 4

  • 4 large ripe peaches, peeled
  • finely grated zest and juice of 1 lemon
  • 2 to 3 tbsp. confectioners’ sugar
  • 8 scoops vanilla ice cream
For the melba sauce
  • 1 1/2 cups ripe raspberries
  • 2 tbsp. red currant jelly
  • 2 tbsp. superfine sugar

Cut the peaches in half and remove the pits. Tightly pack the peach halves in an ovenproof dish and brush with lemon juice. Sprinkle generously with confectioners’ sugar. Put the dish under a preheated broiler for 5 to 7 minutes or until golden and bubbling. Let cool.

To make the sauce, warm the raspberries with the jelly and sugar, and then press them through a sieve. Let cool.

Arrange the peaches on a serving platter with 1 or 2 scoops of ice cream. Drizzle with melba sauce and finish with shreds of lemon zest.

Variations:

  • Pear melba
Prepare the basic recipe, replacing the peaches with broilled or poached pears.

  • Pears belle hélène
Prepare the basic recipe but replace the peaches with pears and the melba sauce with chocolate sauce.

  • Pineapple melba
When preparing the basic recipe, replace the peaches with slices of pineapple.

  • Mango melba
Prepare the basic recipe, replacing the peaches with thick slices of peeled mango.

  • Peach belle hélène
Prepare the basic recipe, replacing the melba sauce with hot chocolate sauce.