Food Blog - Best Food Blogs - Gourmet Food Blog THE NIBBLE Blog » FOOD HOLIDAY: National Peach Melba Day & Peach Melba Recipe

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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

FOOD HOLIDAY: National Peach Melba Day & Peach Melba Recipe

Peach Melba (its original title was in French, Pêche Melba) was created in the summer of 1892 at the Savoy Hotel, London by the the great French chef Auguste Escoffier. It honored the renowned Australian soprano, Dame Nellie Melba (Escoffier also created Melba toast for her).

The dish combined two summer fruits, peaches and raspberries, with vanilla ice cream. Escoffier poached the peach and topped it with ice cream and raspberry purée. Essentially, it’s an ice cream sundae with poached peaches.

But the original Pêche Melba was a bit more elaborate. At the time, Dame Nellie was performing in Wagner’s opera, Lohengrin, at Covent Garden. She was the guest of honor at a dinner party hosted by the Duke of Orléans at the Savoy.

For the party, Escoffier displayed the dessert in a swan ice sculpture. In the opera, the knight Lohengrin arrives and departs in a boat pulled by swans. Here, the ice swan held a bed of vanilla ice cream topped with peaches and spun sugar.

Needless to say, the dessert was the talk of the town—or at least, that portion of town interested in opera and Escoffier.

In 1900, for the opening of the Carlton Hotel in London, Escoffier created an easier version of the dessert. He ditched the ice swan and topped the peaches with raspberry purée.

 

Peach Melba, an ice cream sundae. Photo © Unpict | Fotolia.

 

Light yet delicious, Pêche Melba became a classic dessert.

The question is, why is National Peach Melba Day in January, when fresh peaches are out of season? Fresh raspberries are almost always available and you can use canned or frozen peaches, although to do so counters the wisdom of eating seasonally.

But celebrate we will, by poaching some Dole frozen peach slices. We actually prefer the slices to Escoffier’s half-peach “cap” atop the ice cream.

PEACH MELBA RECIPE

FOR THE POACHED PEACHES

Ingredients

  • 2 cups water
  • 1-1/4 cups sugar
  • 3/4 cup dry or sweet white wine
  • 1/4 teaspoon salt
  • 1 cinnamon stick snapped in half
  • Zest of one lemon
  • 1/4 teaspoon peppercorns
  • 6 peaches (makes 12 portions, but the poached peaches can be enjoyed the next day as seconds, plain, or with extra raspberry purée or the delicious poaching liquid, atop pancakes, etc.
  •  
    Preparation

    1. Wash, dry and halve the peaches and discard the pits.
    2. Combine all ingredients in a large pot. Cover, bring to a boil and reduce heat to a simmer.
    3. Simmer until peaches are slightly softened but not mushy. Frozen peach slices may be there already; whole, less ripe fresh peaches may take 7-10 minutes.

    FOR THE RASPBERRY PUREÉ

    Ingredients

  • 2 cups fresh raspberries
  • 1 tablespoon confectioners’ sugar
  • 2 tablespoons fresh lemon juice
  •  
    Preparation: Wash raspberries, pat dry and purée with other ingredients.

    FOR THE ASSEMBLY

    Ingredients

  • Vanilla ice cream
  • Optional garnishes: whole raspberries, mint sprigs or slivered toasted almonds, whipped cream
  • Serving vessels (see below)
  •  
    TO ASSEMBLE
    1. To serve, place a scoop of vanilla ice cream in a bowl—or better yet, make it a glass dessert bowl, a Champagne coupe, a round wine goblet, or a parfait or sundae glass.

    2. Top with a peach half or sliced peaches.

    3. Drizzle with raspberry purée. Garnish as desired.

      





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