Melba Peach
White peaches poached in vanilla syrup, laid over vanilla ice cream, with a sharp vivid raspberry purée and a scatter of toasted almonds. This is Escoffier's original recipe, created at the Savoy in the 1890s for opera singer Nellie Melba!
Ingredients
- 4 white peaches ripe
- 500 ml water
- 500 gr caster sugar
- 1 vanilla pod split and scraped
- 250 raspberries fresh
- 50 gr icing sugar sifted
- 4 scoops vanilla ice cream
- 30 gr flaked almonds
Instructions
1. Poach the peaches
- Bring the water, sugar, split vanilla pod and lemon juice to a gentle simmer, stirring until the sugar dissolves. Lower in the peaches and poach gently for 8 to 10 minutes, turning, until just tender when pierced. Lift out.
2. Peel and cool
- Once cool enough to handle, slip the skins off (they come away easily). Halve and stone the peaches. Let them cool in a little of the syrup.
3. Make the raspberry sauce
- Blitz the raspberries with the sugar and lemon juice until smooth. Pass through a fine sieve to remove the seeds. Taste, it should be sharp and fresh. Loosen with a splash of water if too thick.
4. Toast the almonds (optional)
- Toast 30 grams flaked almonds in a dry pan over medium heat until lightly golden. Set aside to cool.
5. Assemble
- Put a scoop of vanilla ice cream in each bowl or glass. Add the poached peach halves alongside. Spoon the raspberry sauce generously over the top. Scatter with toasted flaked almonds if using. Serve immediately.
Notes
- Poach the peaches even if they seem ripe. It makes them tender, fragrant and easy to peel, and rescues less-than-perfect fruit.
- Keep the sauce sharp. Its job is to cut the sweetness. Go easy on the sugar.
- Make ahead: poached peaches keep 3 days in their syrup; raspberry sauce keeps 3 to 4 days (or freezes). Assemble just before serving.
- Tinned peaches (drained) work in a pinch, but fresh poached are far better.