How To Make Peach Melba

If you take the trouble to probe deep then perhaps you will find that almost every dish known to man has an interesting story behind its origin. And that interesting story in most cases has nothing to do with gnawing hunger. The Peach Melba story was scripted almost a century back, in the year 1892 to be precise. And the author of this gastronomic wonder was the celebrated French chef Auguste Escoffier. It is only natural that a dessert that is now considered to be a classic should have a birth that is no less regal. The story goes that Nellie Melba, the celebrated Australian soprano, in that year, was performing in a Wagner’s opera. To celebrate this occasion a person, no less than the Duke of Orleans, threw a dinner in her honor. Recognizing the enormity of the situation the chef realized that only a dish that no one has ever tasted before could do justice to the occasion, and one that challenged his creativity. It should be a smooth blend of French royalty and the poetry of Wagner’s opera. The result is Peach Melba, which was sent to the table with an ice sculpture of a swan that was featured in the opera. The Peach Melba as such carries the legacy of not only the soprano but also of French royalty. No wonder with such a huge weight of history behind it, this dessert is very appropriate in providing a royal aura to any occasion. That it is a delight on the palate need not be stressed what with its perfect blend of two summer fruits on a layer of ice-cream, it is enough to set the taste buds press the gas pedal. Thus, it is an excellent option not only for parties but also to enliven a simple dinner. Read below to know the various ways in which you can make it.

Peach Melba Recipes

Traditional Peach Melba

Ingredients

1 bottle Sauvignon Blanc Wine
1 ½ cup Sugar
½ cup Honey
4 large Yellow Peaches (ripe but still firm)
1 1/2 cup fresh or frozen Raspberries
2 cups Vanilla Ice Cream

Procedure

In a saucepan, take the wine, one cup of sugar and honey and heat it till it simmers.
Add the peaches and cover the saucepan. Continue simmering.
After 30 seconds, check to see if the skin of the peaches starts to come off. Remove the peaches and peel the skin off.
Put the peaches back into the pan and simmer for 20 minutes till they become tender. Turn the peaches in the liquid frequently and check with a toothpick.
Remove the peaches from the pan and set it aside to cool.
In another saucepan take the raspberries and the remaining sugar and cook until the raspberries burst and release the juice.
Stir together to mash the raspberries. Then strain the sauce.
Cut the peaches and discard the pits.
Take pilsner or parfait glasses and scoop in the ice cream. Layer the peaches. Then drizzle the raspberry sauce.

Serves – 2

Peach Melba Smoothie

Ingredients

1 cup Peach Nectar
2 scoops Vanilla Ice Cream
1 Peach (sliced)
1/2 cup Blackberries

Preparation

Pour the peach nectar and the vanilla ice cream into the blender and blend at low speed.
Cut the peach into half and discard the pit. Then slice it. Put the slices into the blender and blend.
Add the blackberries and continue blending at low speed.
Pour the fruit mixture into glasses and garnish with a raspberry.

Serves – 1 to 2

Peach Melba Muffins

Ingredients

1 cup Peaches (diced)
1/2 tsp Cinnamon
2 cups All-Purpose Flour
1/2 cup Sugar
2 1/2 tsp Baking Powder
1/2 tsp Salt
1/2 cup chopped Walnuts
1 Egg (lightly beaten)
1 cup Milk
1/3 cup Butter or Margarine (melted)
2 tbsp Brandy
1 jar Raspberry Jam

Procedure

Dice the peaches and sprinkle with cinnamon. Keep it aside.
Take the flour, sugar, baking powder, and salt and sift together.
Add the walnuts and mix.
In a bowl, take the egg, milk, butter, brandy, and whisk.
Add the cinnamon seasoned peaches into the butter mixture and mix.
Add this to the flour mixture and mix thoroughly.
Grease the muffin cups and fill them one-half full with the batter.
Add one spoon raspberry jam to each cup and then cover them with the batter till two-thirds full.
Bake at 400 degrees F for 25 minutes till golden brown.

Serves - 12

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