Pêche Peach Melba with Raspberry Coulis a Recipe for Stone Fruit Season
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.
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!
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.
- 2 Peachesfresh but firm - not fully ripe
- 100g (3 oz) Sugarfor the syrup
- 100g (3 oz) Waterfor the syrup
- 1 Vanilla podfor the syrup
- 100g (3 oz) Raspberriesfor the coulis
- 20g (.75 oz) Sugarfor the coulis
- 1/2 Lemonjuiced, for the coulis
- 8scoops Vanilla Ice Creamgood quality
- 200g (6 oz) Whipping cream
- 50g (2 oz) confectioners’ sugar
- 5ml (1 tsp) Vanilla extract
- 50g (2 oz) Almondssliced and toasted