Peach Melba is a classic dessert combining soft poached peaches with a tangy raspberry sauce, usually served with vanilla ice cream.

Can I use fruits other than peaches?

While peaches are traditional for this dessert, nectarines or apricots can be a good substitute. The goal is to use a juicy, soft fruit that complements the raspberry sauce.

Why is it referred to as Melba sauce?

The name "Melba" in the sauce and the dessert pays homage to Dame Nellie Melba, an Australian opera singer. The dessert was created in her honor, and the raspberry sauce was a part of that original dish.

Is it possible to use different ice cream flavors?

Certainly. Vanilla ice cream is classic, but other flavors like almond or coconut could offer a unique twist to the dessert.

Why do the peaches need to be simmered?

Simmering peaches in sugar water enhances their sweetness and softens them, ensuring they blend well with the ice cream and sauce in the final dish.

How can I use the leftover peach syrup?

The peach syrup is flavorful and can be used in various ways, such as in drinks, over pancakes, or as a sweetener for teas.

Classic Peach Melba Recipe

Description

Succulent poached peaches meet rich raspberry Melba sauce, crowned with velvety vanilla ice cream. Experience the timeless elegance of Classic Peach Melba.

Ingredients

Units Scale

4 large fresh peaches
4 cups water (for peaches)
2 cups sugar (for peaches)
1 pint of fresh raspberries
1/4 cup black currant jelly
1/4 cup of sugar
Juice of 1/2 lemon
2 cups vanilla ice cream

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Instructions

Half, remove, and peel skin from peaches. Blanche if necessary once they are halved to make the skin easier to peel.
Bring 2 cups of sugar and two cups of water to a soft boil into a medium saucepan
Add peaches and simmer for 15 minutes. Occasionally stir the mixture making sure peaches get under the water. The peaches should be tender.
Remove from heat and once cooled, put into a container and refrigerate until serving.
In separate saucepan (and you can do this at the same time as peaches), add raspberries, black currant jelly, remaining sugar, and lemon juice
Bring to a simmer and simmer for 15 minutes.
Remove from heat and put through a fine mesh strainer a container.
Cool melba sauce and refrigerate until ready to use
When ready to serve, add a scoop of ice cream to dish, 2 peach halves, and about ¼ cup of melba sauce

Notes

Keep left over peach syrup and use for cocktails or tea
peeling and pitting peaches can be tricky. Make sure they are ripe before starting. Take care in both pitting and peeling.
Blanching is a good way to help remove
You can use canned peaches in a pinch for this recipe
Make sure to use a fine mesh strainer for melba sauce
Homemade Ice cream is best for this, but use what you like!