Peach Melba
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
Heat water, honey, lemon juice, and vanilla in a small saucepan over medium-low heat.
Once the honey fully dissolves and the liquid mixture begins to simmer, reduce heat and allow the liquid to thicken into a syrup.
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
Place raspberries, honey, and lemon juice in a food processor, using the small bowl if it has one, with a chopping blade.
Pulse until mixture has a runny consistency.
Sieve the raspberry seeds by pouring the mixture through a strainer using the back of a spoon to push the liquid through.
Drizzle on top of poached peaches.
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.