So, today’s recipe really doesn’t get much more classic when it comes to desserts. It even featured in an episode of #downtonabbey
Named after the famous Dame Nellie Melba, the famous Australian #soprano,
this dish combines the best of summer fruits into a delicious, fresh and decadent dessert. And it’s actually super easy.
Classic peach Melba - serves 6
6 medium (about 160g each) ripe white peaches, halved, stones removed
750 ml cold water
3 1/2 cups caster sugar
1 vanilla bean, split
3 tbls lemon juice (2 for peach syrup, 1 for raspberry sauce)
2 x 120g punnets raspberries
45g (1/4 cup) icing sugar mixture
6 scoops vanilla ice-cream, to serve
Put the water, sugar, lemon juice, and vanilla pod into a wide saucepan and heat gently to dissolve the sugar. Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the heat down to a fast simmer.
Cut the peaches in half, and if the stones come out easily then remove them, if not then you can get them out later. Poach the peach halves in the sugar syrup for about 2 to 3 minutes on each side depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft, and then remove them to a plate with a slotted spoon.
When all the peaches are poached, peel off their skins and let them cool (then you can remove any remaining stones). If you are making them a day in advance then let the poaching syrup cool and then pour into a dish with the peaches.
To make the raspberry sauce, process the raspberries, icing sugar, and lemon juice in a blender or a food processor. Sieve to remove the pits and pour the puree into a jug.
To assemble the Peach Melba, allow 2 peach halves per person and sit them on each plate. Place a scoop of ice cream on top and then spoon the raspberry sauce over each.
Top with flaked or chopped nuts - almonds or hazelnuts are a good choice. #peachmelba #peaches #peachdesserts #easydesserts #damenelliemelba