Peach Melba was first made for our very own Australian opera singer Dame Nellie Melba.
It is such a beautiful dessert, beautiful to look at, beautiful to eat.
I love poached peaches, I love vanilla ice cream, I love raspberries, put it all together and you get a simple yet elegant dessert.
All the elements are easy to make, and can be made in advance, just assemble right before serving.
With the peaches, if you can't find slipstone peaches, use normal peaches, you just cut them in half around the stone, twist gently and one half will have no stone, the other half, using a sharp knife, you can carefully cut around the stone, until it is easy to remove. A bit more fiddly, but very worth it. If the peach won't twist without squashing the fruit, you can carefully with a small sharp knife cut around the stone, again, fiddily, but so worth it.
The saucepan that you cook the peaches in needs to be large enough to place all the peach halves in a single row on the base of it.
Cartouche: I like to scrunch up the baking paper and place under running water to soften it slightly, then I place it over the peaches.
With the poaching liquid, I don't discard it, I keep it refrigerated in a glass jar and use as a sugar syrup for cocktails.
If the raspberries are really sour, you can add a teaspoon of sugar to the sauce, but don't over sweeten as you want it slightly tart.
This dessert is best presented in clear glasses or bowls.
This is the perfect summer dessert, peaches, raspberries and ice cream.
It is such a beautiful dessert, beautiful to look at, beautiful to eat.
I love poached peaches, I love vanilla ice cream, I love raspberries, put it all together and you get a simple yet elegant dessert.
All the elements are easy to make, and can be made in advance, just assemble right before serving.
With the peaches, if you can't find slipstone peaches, use normal peaches, you just cut them in half around the stone, twist gently and one half will have no stone, the other half, using a sharp knife, you can carefully cut around the stone, until it is easy to remove. A bit more fiddly, but very worth it. If the peach won't twist without squashing the fruit, you can carefully with a small sharp knife cut around the stone, again, fiddily, but so worth it.
The saucepan that you cook the peaches in needs to be large enough to place all the peach halves in a single row on the base of it.
Cartouche: I like to scrunch up the baking paper and place under running water to soften it slightly, then I place it over the peaches.
With the poaching liquid, I don't discard it, I keep it refrigerated in a glass jar and use as a sugar syrup for cocktails.
If the raspberries are really sour, you can add a teaspoon of sugar to the sauce, but don't over sweeten as you want it slightly tart.
This dessert is best presented in clear glasses or bowls.
This is the perfect summer dessert, peaches, raspberries and ice cream.
Recipe
Recipe adapted from Manu Feildel's cookbook 'Manu's French Kitchen'
Serves 4
150g caster sugar
500ml water
1/2 vanilla pod, seeds scraped
4 just ripe yellow slipstone peaches
Raspberry Sauce:
250g raspberries, plus extra to serve
300g vanilla ice cream
Chantilly Cream: (optional)
100ml pouring cream
1/2 vanilla pod, seeds scraped
20g caster sugar
50g flaked almonds, toasted (optional)
Mint sprigs to serve
Place the sugar, water, vanilla seeds and pod in a heavy based saucepan, stir over low heat until the sugar dissolves. Once the sugar has dissolved increase the heat to medium and bring to the boil.
Meanwhile, cut the peaches in half, twist gently to separate, remove the stones. Add the peaches halves to the syrup, skin side up, in a single row. Cover with a piece of baking paper (cartouche). Reduce the heat to low and simmer for 20 minutes. Remove the pan from the heat and allow the peaches to cool in the syrup for 30 minutes. Remove peach skins, they should come off quite easily. Transfer peaches and syrup into a smaller container or bowl, refrigerate until cold.
Serves 4
150g caster sugar
500ml water
1/2 vanilla pod, seeds scraped
4 just ripe yellow slipstone peaches
Raspberry Sauce:
250g raspberries, plus extra to serve
300g vanilla ice cream
Chantilly Cream: (optional)
100ml pouring cream
1/2 vanilla pod, seeds scraped
20g caster sugar
50g flaked almonds, toasted (optional)
Mint sprigs to serve
Place the sugar, water, vanilla seeds and pod in a heavy based saucepan, stir over low heat until the sugar dissolves. Once the sugar has dissolved increase the heat to medium and bring to the boil.
Meanwhile, cut the peaches in half, twist gently to separate, remove the stones. Add the peaches halves to the syrup, skin side up, in a single row. Cover with a piece of baking paper (cartouche). Reduce the heat to low and simmer for 20 minutes. Remove the pan from the heat and allow the peaches to cool in the syrup for 30 minutes. Remove peach skins, they should come off quite easily. Transfer peaches and syrup into a smaller container or bowl, refrigerate until cold.
Raspberry Sauce: In a small saucepan add the raspberries and 2-3 tablespoons of the poaching liquid. Allow to simmer for 10-15 minutes to make it thick like a puree. Place in a small food processor and blitz. Strain into a small jug to remove the seeds. Refrigerate until needed.
If using almonds, place baking paper on an oven tray, scatter over the almonds. Toast in a preheated 180C oven for 3-4 minutes or until golden.
1-2 hours before serving, place 4 serving glasses in the freezer to chill.
If using the Chantilly cream: Place the cream, vanilla seeds and sugar in a bowl, stir to combine. Whisk the cream until soft peaks form.
To serve, place a large scoop of ice cream in each serving glass, then top with 2 peach halves, cut side down. Coat the peaches with the raspberry sauce. Top with a little of the Chantilly cream and some toasted almonds (if using). Add the extra raspberries and a mint sprig, serve immediately.
If using almonds, place baking paper on an oven tray, scatter over the almonds. Toast in a preheated 180C oven for 3-4 minutes or until golden.
1-2 hours before serving, place 4 serving glasses in the freezer to chill.
If using the Chantilly cream: Place the cream, vanilla seeds and sugar in a bowl, stir to combine. Whisk the cream until soft peaks form.
To serve, place a large scoop of ice cream in each serving glass, then top with 2 peach halves, cut side down. Coat the peaches with the raspberry sauce. Top with a little of the Chantilly cream and some toasted almonds (if using). Add the extra raspberries and a mint sprig, serve immediately.
Enjoy!
To save the recipe to your favourites go to www.whatscookingella.com/peach-melba.html
Pin it: www.pinterest.com.au/pin/399413060695424265/
Pin it: www.pinterest.com.au/pin/399413060695424265/
RSS Feed
