How to Prepare Peach Melba

by Sonia Fares/سونيا فارس /Соня фарис

Peaches, vanilla ice-cream & rasberry sauce. Once was on every menu back in the sixties of the last century. Created by z French chef escoffier in honor of z Australian opera soprano Nellie Melba.

Supplies

  • 2 Fresh peaches
  • ½ Cups Sugar
  • 2 Cups Water
  • ½ Vanilla bean
  • ½ Lemon peel
  • 2 Tablespoons Lemon juice
  • Instructions

    Step 1

    Peach Melba is a very simple desert. It consists of vanilla ice cream, poached peaches and raspberry sauce. One can either buy the three and put them together but it is so simple to prepare at home.

    Step 2

    I am buying the icecream. If one makes ice cream at home. It will b great

    Step 3

    This recipe is for 2 ... Or 3 persons

    Step 4

    Step 5

    First prepare the syrup for poaching the pears. Put water, sugar, water, lemon rind, lemon juice and vanilla. Boil 5 mins or so lower the heat and let it simmer

    Step 6

    Cover and let the flavors infuse the syrup

    Step 7

    Step 2: work quickly because the pears oxidize and become brownish. Quarter the peaches with their skin. Of course after washing them. The skin will come out after by poaching

    Step 8

    Put the peaches in the syrup. Make sure that the syrup cover the fruits

    Step 9

    Cover and simmer.. Do not boil. Check in 10 mins or so. The peaches should b tender but still hold their shape

    Step 10

    When cooked leave to cool down peel the peaches and put them in the fridge with the syrup... Untill needed they could b prepared well in advance.

    Step 11

    If you are using fresh raspberries. You would need 150 g

    Step 12

    If using Fresh raspberries, just put them in a blender with agave syrup (1 TBsp per 150 g). Reduce them to a purée and refrigerate until needed

    Step 13

    Or if you want to use frozen raspberries I advise you to cook them. I have 450 g

    Step 14

    Put in a cooking pot on medium heat. Add agave syrup ( 1 TBsp per 150 g of raspberries) add lemon zest and lemon juice ( 1 lemon per 450 g of raspberries). Cook for 15 mins. Purée with a hand blender

    Step 15

    Add lemon zest

    Step 16

    2 TBsp lemon juice

    Step 17

    Cover and cook on low... Simmer until very tender

    Step 18

    Purée with a hand blender

    Step 19

    Step 20

    Strain to take out most of the seeds. Optional

    Step 21

    The 450 g frozen raspberries yield 1c and a 1/2

    Step 22

    the three elements are there. The poached pears, the raspberry sauce and the vanilla ice cream. for garnish; slivered almonds slightly toasted.

    Step 23