Peach Melba

in

Elegance comes to mind when I make this famous French dessert, originally created by Auguste Escoffier for the grand opening of the Ritz Carlton Hotel in London. These rich, sweet and juicy peaches are topped with a bright raspberry sauce that really makes them pop.

This recipe yields 4 servings

INGREDIENTS


  • For Peaches
  • ½ cup water
  • ½ cup honey
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla
  • 2 peaches

  • For Raspberry Sauce
  • 1 cup raspberries
  • 1 tablespoon honey
  • 1 teaspoon lemon juice

  • For Peaches
  • 120 ml water
  • 120 ml honey
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla
  • 2 peaches

  • For Raspberry Sauce
  • 128 g raspberries
  • 1 tablespoon honey
  • 1 teaspoon lemon juice

Directions

For Peaches

  1. Heat water, honey, lemon juice, and vanilla in a small saucepan over medium-low heat. 

  2. Once the honey fully dissolves and the liquid mixture begins to simmer, reduce heat and allow the liquid to thicken into a syrup. 

  3. Cut peaches in half leaving the pit on one side. Place the peaches face down in the saucepan of simmering syrup. Allow peaches to poach for about 2 minutes on each side. 

For Raspberry Sauce

  1. Place raspberries, honey, and lemon juice in a food processor, using the small bowl if it has one, with a chopping blade. 

  2. Pulse until mixture has a runny consistency.

  3. Sieve the raspberry seeds by pouring the mixture through a strainer using the back of a spoon to push the liquid through. 

  4. Drizzle on top of poached peaches.

  5. This dish can be served simply as is or layered over vanilla bean ice cream.

Tips

**Straining the raspberry sauce is optional. The seeds will create a more tart and textured sauce. Sieving makes a smooth and more elegant presentation.