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Pêche Peach Melba with Raspberry Coulis a Recipe for Stone Fruit Season

Dessert · Flans, Puddings · Let’s Eat the World · Provencal Recipes · Taste

The only problem with stone fruit (apricots, peaches, nectarines, and plums) is that they all appear in the markets around the same time of year. What to do with the bounty of produce?  Make dessert of course. Enjoy this easy recipe for Peach Melba – Pêche Melba with a raspberry coulis.

Peaches Peach Melba Recipe

This dessert was created in honor of Dame Nellie Melba, famous opera singer from Australia. Her stage name, Melba, came from her home town, Melbourne, Australia. The dessert at the time was presented like this: A vanilla ice cream swan with half poached peach (for the wings), raspberry coulis to symbolize the sea, surmounted by a good amount of whipped cream and toasted almonds – all that in a silver cup. Today you’re not likely to see any swans but we will keep the same ingredients to do your fresh and tasty Pêche Melba!

Peche Peach Melba Served

Pêche Peach Melba

This dessert has several steps, but in reality is quick to make and even quicker to consume. Serve in glass dishes as the combination of colours is quite pretty. To save time, prepare your peaches the day before assembling your dessert.
Prep Time 45 minutes
Total Time 45 minutes
Course Dessert
Cuisine French, Provencal
Servings 4 people

Ingredients
  

  • 2 Peaches fresh but firm - not fully ripe
  • 100 g (3 oz) Sugar for the syrup
  • 100 g (3 oz) Water for the syrup
  • 1 vanilla pod for the syrup
  • 100 g (3 oz) raspberries for the coulis
  • 20 g (.75 oz) Sugar for the coulis
  • 1/2 lemon juiced, for the coulis
  • 8 scoops vanilla ice cream good quality
  • 200 g (6 oz) whipping cream
  • 50 g (2 oz) confectioners’ sugar
  • 5 ml (1 tsp) vanilla extract
  • 50 g (2 oz) almonds sliced and toasted

Instructions
 

Peeling and Poaching the peaches:

  • Wash them well under cold water.
  • Boil some water (enough to cover your peaches), in a large pan.
  • Make a cross on the top part of the peach, just enough to cut the skin (we do the same for tomatoes when we want to peel them raw).
  • Plunge the peaches from 30 seconds to one minute in the boiling water then remove them and plunge them in cold water (the colder, the better- feel free to use ice cubes if needed).
  • Peel the peaches delicately without bruising the flesh. Cut them in half and remove the pit.
  • In a saucepan, add cold water, sugar and the opened vanilla pods and simmer for 10 minutes.
  • Add the halved peaches and cook for 10 minutes on low heat.
  • Cool down and reserve in the fridge in the syrup.
  • Make the Raspberry sauce (coulis): In a blender add all the ingredients for the raspberry coulis together and blend for a few seconds.
  • Use a strainer to remove the seeds.
  • Reserve in the fridge.
  • Toasted the Almonds: In a hot oven (200ºC/400ºF), spread the sliced almonds and put them in the oven until they are golden brown. Keep in mind that the almonds will continue to brown even after you have removed them from the oven.
  • Let cool down on the kitchen counter, don’t cover them.

Before serving:

  • Whip the cream until it starts to be firm, add the vanilla extract and the sugar, whip a little more. No need for it to be very thick.
  • Take the vanilla ice cream out of the freezer 10 minutes before serving.
  • In a glass cup (just because it looks prettier), add 2 generous scoops of ice cream.
  • Add half poached peach and a tablespoon of syrup.
  • Add 2 tablespoons of raspberry sauce.
  • Top with whip cream and almonds.
  • Enjoy!
Tried this recipe?Let us know how it was!

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Let’s Eat the World

Let’s Eat The World - Culinary Experiences for Travel Lovers

Formerly known as Cook’n With Class Uzès, Let’s Eat The World - Culinary Experiences for Travel Lovers continues the tradition of offering exceptional culinary adventures around the globe. Founded by Yetunde Oshodi-Fraudeau, a passionate food and travel expert, Let’s Eat The World builds on the success of the original Cook’n With Class brand, which started in 2007 in Paris. Our cooking classes, taught in English, have introduced countless tourists and locals to the art of French cuisine, from mastering traditional French baking to creating exquisite desserts and exploring bustling French markets.

In 2015, alongside her husband, Chef Eric Fraudeau, Yetunde expanded the Cook’n With Class brand to southern France with the opening of Cook’n With Class Uzès, focusing on Mediterranean and Provencal cuisine. This location quickly gained popularity with its hands-on French market classes and the beloved culinary holiday tour - A Week in Uzès.

In 2020, recognizing the desire for more diverse culinary experiences, Yetunde launched the new brand, Let’s Eat The World - Culinary Experiences for Travel Lovers. This rebranding marks an exciting evolution from a local cooking school to a global culinary adventure brand. Under Yetunde's leadership, Let’s Eat The World now offers a range of experiences, including vacation tours, masterclass workshops, and innovative private online cooking classes that bring the flavors of French, Mediterranean, and Spanish cuisine directly into your home.

Chef Eric Fraudeau serves as the head chef for our Uzès location and acts as the culinary advisor for all of our tours, ensuring that each culinary experience is rooted in authenticity and excellence.

Join us for unforgettable food and wine adventures, whether it's in Uzès, Paris, Seville, Spain, Parma, Italy, or Tbilisi, Georgia, with even more exciting destinations on the horizon. For those who prefer the comfort of their own kitchen, our online cooking classes are the perfect way to experience the flavors of travel from home.

Discover the world through food with Let's Eat The World, and follow us on social media for updates and a behind-the-scenes look at our culinary journeys!

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