Peach Melba – Let’s Toast to a Great Summer Fruit Dessert

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You know you have mad opera skills when they name not one, but two recipes after you. This spectacularly colored Peach Melba was created for Victorian era opera star Nellie Melba, by the greatest chef of the time, Auguste Escoffier, who also named some thin, crispy toasts in her honor years later.



Ingredients for 6 servings:
3 peaches, halved
2 cups water
2 cups sugar
1 vanilla bean, split lengthwise
2 tablespoons lemon juice
For the raspberry sauce:
3 cups fresh raspberries (yes frozen will work)
1/3 cup white sugar
1 tablespoon lemon juice
1 tbsp water
1/8 tsp balsamic vinegar

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