Peach Melba is a classic French dessert. The original recipe was created in the early 1900s by famed chef Auguste Escoffier. Escoffier has been called the greatest chef who ever lived because he refined grand cuisine into classical cuisine. He also created the kitchen brigade system and established the exact rules of conduct and dress for chefs that are still used today.

Escoffier worked at the Ritz Hotel in London during the time when the famous Australian opera singer Dame Nellie Melba. Melba performed regularly at the Covent Garden Opera House in London. A great admirer of Melba, Escoffier created a dessert of poached peach halves, vanilla ice cream, and raspberry sauce in her honor. He also created Melba toast–bread heated in a low oven until golden brown and very brittle–in Melba’s honor.

Peach Melba

 

 

 

 

 

 

Facile Pêche Melba
(Easy Peach Melba)

3 peaches, peeled and pitted
⅓ cup water
3 tablespoons sugar
¼ teaspoon vanilla extract
1 pint vanilla ice cream or frozen yogurt
2 tablespoons raspberry jam or jelly
Whipped cream or whipped topping

Directions:

1. If using fresh peaches, place peeled peach halves in a covered casserole.

2. Combine water, sugar and vanilla. Pour over peaches. Cover and microwave for 2 minutes. (Canned peach halves can be substituted for poached peaches.)

3. Place poached peach halves in individual dessert dishes.

4. Top with one scoop vanilla ice cream.

5. Drizzle with one teaspoon raspberry jam. Top with whipped cream. Serve immediately.

Yield: 6 servings