Peach Melba: the fruit and ice cream dessert recipe

The Peach Melba is a simple and delicious dessert, based on fruit and ice cream, perfect to delight the palate a at the end of the meal or serve for a to taste tasty and invigorating. Born in London in the early 1900s by the French chef Georges Auguste Escoffierwho dedicated it to the famous Austrian opera singer Nellie Melba (stage name of Helen Porter Mitchell), is an 80s style dessert with retro charm, always in vogue and exquisite.

It is made with juicy and sweet peaches, peeled, halved and blanched in one syrup of water and sugar, served on a raspberry sauce cold and served with a scoop of vanilla ice cream. To top it all off, for a crunchy touch, a handful of pan-roasted slivered almonds: for a rich and colorful result that everyone will love.

Buy ripe peaches at the right time and with a firm, crunchy texture, and stock up on them when in season: you can can them and so do spoonful delight as often as you wish.

Don’t forget to leave chill the fruit completely after having blanched it in the syrup, and only compose the dessert when it is brought to the table.

Learn how to prepare peach melba by following the step-by-step procedure and tips. If you liked this recipe, try other peach specialties.

How to prepare peach melba

Wash and dry the peaches, then cut them in half with a knife 1 without detaching them from the nucleus.

Plunge each peach into boiling water for a few moments 2this way they will peel more easily.

And gently remove the skin 3 being careful not to cut the pulp.

Cut the peaches in half 4 and eliminates the core.

Prepare the syrup: pour the water into a saucepan, add the sugar 5put on the fire and bring to a boil.

Dip the peaches in the syrup 6 and sear them over low heat for 3-4 minutes, turning them gently halfway through cooking; at the end, turn off and let the peaches cool in the liquid.

Meanwhile, prepare the coulis: rinse the raspberries, pat them dry with paper towel and collect them in a small bowl (keep some for the final garnish). Sprinkle them with a squeeze of lemon juice and mash them with the tines of a fork. seven until they are pureed.

Sieve the puree obtained 8 with a fine-mesh colander, placed over a small bowl, and sweeten to taste with icing sugar.

Toast the slivered almonds for a few moments in a non-stick pan. 9, until lightly golden. Once ready, turn off and let cool.

Compose the entremets: pour a few tablespoons of raspberry coulis at the bottom of an individual bowl. Place a scoop of vanilla ice cream and half the peach on top, with the cut part resting on top of the ice cream, and top with the toasted slivered almonds and reserved whole raspberries ten. Bring to the table and serve.

Tips

If you wish, you can replace the raspberry coulis with an ai blueberries or with blackberries, and dip in the sauce obtained from the amaretto to place at the bottom of the individual cups.

If you wish, you can garnish the entremets with fresh mint leaves, chopped hazelnuts or cocoa beans, and sprinkle with a Trim with chocolate or caramel. Or you can replace the vanilla ice cream with one with cream or fruit, depending on your personal taste.

storage

Melba peach is eaten at the time. The raspberry coulis can be stored in the refrigerator, in an airtight container, for a maximum of 1 day. Homemade ice cream will keep for 2 weeks in the freezer.