How To Make Peach Melba

FULL RECIPE BELOW

Break out your food processor and follow along as we show you how to make Escoffier’s legendary dessert, Peach Melba. Initially made for the famous Australian opera singer, this dish more than lives up to its name.

PEACH MELBA RECIPE: escoffieronline.com/how-to-make-escoffiers-lege…

Peach Melba:
1 ½ cups water
1 ¾ cups sugar
2 tbsp lemon juice
½ tsp vanilla extract
4 peaches
1 pint vanilla ice cream

Raspberry Sauce:
1 ½ cups fresh raspberries
2 tbsp confectioner’s sugar
½ tbsp lemon juice

Combine water, sugar, lemon juice and vanilla extract into a large saucepan and heat on low until sugar has dissolved. Increase heat to medium and bring to a boil. Let cook at boiling for about 3 minutes and then turn back down to a simmer.

Cut peaches in half. Place in the syrup and let poach for about 2 to 3 minutes per side. Test doneness with a knife. When finished poaching, remove to a plate.

After the peaches have cooled, peel off the skin and remove the stones. Set aside.

For the raspberry sauce—combine all ingredients in a food processor or blender and puree until very smooth. Strain through a colander and into a container.

Assemble the dish by putting 2 peach halves in a bowl along with a scoop of the ice cream. Spoon the raspberry sauce generously on top and serve immediately.

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Special Thanks:

Talent: Lauren Nolan of Lake Shore Lady

Shot and edited by: Matt Rice

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