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Peach Melba
Created by the Great Escoffier in 1892 |
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4 fresh firm peaches (or use canned halves but it ain't the same)
2 cups water
Best vanilla ice cream
Sauce:
Punnet of fresh or 200 grms frozen raspberries
1 Tbls. icing sugar
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Simmer peaches in boiling water for about five minutes.
Plunge peaches into cold water.
When cold, peel, halve and carefully remove stones.
Serve peaches in glass dishes with a topping of ice cream and the raspberry sauce.
Sauce:
Push raspberries through a strainer, sweeten with icing sugar. Do not whizz raspberries or the pips will make the sauce bitter.
Escoffier made this in honour of singer Dame Nellie Melba.
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Preparation Time: 20 minutes |
Serves: 4 |
| Recipe Origin: United Kingdom |
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Submitted by: |
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Knockdonagh
Australia |
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| This recipe has been viewed 10219 times. |
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