Stonewall Kitchen, LLC

Tuesday, January 13, 2009

Today is National Peach Melba Day!

Today is National Peach Melba Day! Yummmm...what a sweet day to celebrate!

(image from

According to Wikipedia, "The Peach Melba is a classic dessert, invented in 1892 or 1893 by the French chef Auguste Escoffier at the Savoy Hotel, London to honor the Australian soprano, Dame Nellie Melba (1861 - 1931). It combines two favorite summer fruits: peaches and raspberry sauce accompanying vanilla ice cream." Definitely a few of my favorite things!

Here is my favorite recipe for Peach Melba from Enjoy!

Peches Melba
Gourmet, September 2005

Yield: Makes 6 servings
Active time: 30 min
Total time: 2 hr (includes cooling)

The leftover peach-poaching liquid makes a delicious sweetener for iced tea.


For peaches
6 medium firm-ripe peaches (2 1/4 lb)
1 1/3 cups sugar
2 cups water
1 (1-inch) piece vanilla bean

For raspberry sauce
1 (12-oz) package frozen raspberries (not in syrup), thawed
1/2 cup sugar
1/3 cup water
2 teaspoons fresh lemon juice

Accompaniment: 2 pt superpremium vanilla ice cream


Poach peaches:
Cut a shallow X in bottom of each peach with a sharp paring knife and immerse fruit in a 4-quart heavy pot (preferably wide) of boiling water 30 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Transfer peaches to a cutting board and peel, starting with cut end, then cut in half, discarding pits.

Combine sugar and water in cleaned pot. Halve vanilla bean lengthwise with a paring knife and scrape seeds into pot, then add pod and bring mixture to a boil, stirring until sugar is dissolved. Add peaches, pitted sides down, to sugar syrup, then reduce heat and poach, covered, at a bare simmer 6 minutes. Turn peaches over and continue to poach, covered, until tender, 5 to 6 minutes more.

Cool peaches in poaching liquid in pot, uncovered, 1 to 1 1/2 hours.

Make raspberry sauce while peaches cool:
Force raspberries through a fine-mesh sieve into a bowl, pressing hard on solids.

Combine sugar and water in a small heavy saucepan. Cover pan (so condensation will wash any sugar crystals down side of pan) and bring to a boil, then remove lid and boil 2 minutes.

Immediately stir sugar syrup into raspberry purée and cool to room temperature, about 1 hour. Stir in lemon juice. 3Serve peaches over ice cream and drizzled with sauce.

Cooks' note:
Peaches can be poached and cooled 1 day ahead, then chilled, covered.

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