FRESH PEACH MELBA WITH FRESH RASPBERRIES - ABC 8NEWS - WRIC | Richmond, Virginia News & Weather

FRESH PEACH MELBA WITH FRESH RASPBERRIES

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FRESH PEACH MELBA WITH FRESH RASPBERRIES

4 servings

 

Peach Melba was originally created by French chef, Auguste Escoffier, in 1892 or 1893 at the Savoy Hotel in London to honor Australian soprano, Nellie Melba. In 1900 he added the raspberry sauce.  This recipe is an updated version of the original recipe.

 

Melba Sauce

  • 1 (10-ounce) package frozen raspberries, thawed
  • ½ cup currant jelly
  • 2 tablespoons cold water
  • 1 tablespoon cornstarch
  • 4 firm ripe peaches, peeled, each cut in half, seeds removed, and immediately sprinkled with lemon juice to prevent discoloration 
  • About 2 cups ripe whole fresh raspberries, stems removed
  • Vanilla ice cream or pineapple or lemon or orange sherbet or slices of pound cake as desired (optional)
  • Sprigs of fresh mint as desired for garnish (optional)

 

Prepare Melba Sauce.  Place thawed frozen raspberries in a blender container; add currant jelly, cold water, and cornstarch.  Cover and blend at medium speed until well blended and raspberries finely chopped.  Transfer to a small heavy saucepan; cook, stirring constantly, over moderate heat until thickened, sauce is clear (translucent, and bubbly hot.  May strain, if desired.  Cool before serving.

Prepare peaches and fresh raspberries. 

To serve, place one or two peach halves, cavity-side-up, in each of four dessert dishes. Top each with a scoop of vanilla ice cream or sherbet of choice.  Or, place a slice of pound cake in each of four dessert dishes; top each with one or two peach halves, cavity-side-up.  Spoon Melba Sauce over peach halves, dividing evenly.  Top each with fresh raspberries, dividing evenly.  Garnish each with a sprig of fresh mint.  Serve immediately.

Variations: Garnish the dessert with toasted slivered blanched almonds or toasted chopped English walnuts or pecans.

Grill or broil the peaches and serve the peaches hot with the Melba Sauce and ice cream.

 Arrange peach halves, cavity-side down, on a grill rack, about 10 inches or highest grill level above heat source, over slow charcoal coals (very ash gray and glowing) or at the low setting of a gas grill.  Grill for about 3 to 5 minutes; turn (over) peaches and continue grilling for about 3 to 5 minutes to lightly brown peaches.  Transfer peach halves to a sheet of aluminum foil, cavity-side up.  Fill each cavity with ½ teaspoon butter. Continue to grill for 5 to 7 minutes or until peaches are fork tender.  Peaches may also be broiled on a grill rack lined with aluminum foil in a broiler pan. Fill each peach half cavity with butter before broiling for 5 to 7 minutes or until peaches are fork tender. Serve hot.

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