flipPeach Melba
Peach Melba
Why this dish? Escoffier created this dessert for Melba at the Savoy in London in the early 1890s, after hearing her sing Lohengrin; he first presented the peaches on an ice swan as a nod to the opera's swan, then simplified it by adding the raspberry coulis.
A peach poached in vanilla syrup, set on a bed of vanilla ice cream and topped with raw raspberry coulis. A seemingly simple dessert with a refined balance: the velvety peach, the cold ice cream, the bright acidity of the raspberry.
Imagine, if you will: Mr. Escoffier had heard me sing the evening before, and the next day he sent me this delight, blonde peaches arranged on a swan carved from ice, in memory of my Lohengrin! At home, we choose a perfectly ripe peach, dip it briefly in vanilla-scented syrup, and the raspberry coulis — above all, never cooked, never! — we strain it cold through a sieve. A lady who sings does not stuff herself; but this, my friends, this one may allow.
- •Ripe white peaches — one per guest (main fruit, poached)
- •Sugar — in proportion for the syrup (poaching syrup)
- •Vanilla bean — one (syrup flavoring)
- •Fresh raspberries — a good handful per guest (raw coulis)
- •Vanilla ice cream — as needed for service (cold base)
Peach Melba
A peach poached in vanilla syrup, set on a bed of vanilla ice cream and topped with raw raspberry coulis. A seemingly simple dessert with a refined balance: the velvety peach, the cold ice cream, the bright acidity of the raspberry.
Why this dish? Escoffier created this dessert for Melba at the Savoy in London in the early 1890s, after hearing her sing Lohengrin; he first presented the peaches on an ice swan as a nod to the opera's swan, then simplified it by adding the raspberry coulis.
Imagine, if you will: Mr. Escoffier had heard me sing the evening before, and the next day he sent me this delight, blonde peaches arranged on a swan carved from ice, in memory of my Lohengrin! At home, we choose a perfectly ripe peach, dip it briefly in vanilla-scented syrup, and the raspberry coulis — above all, never cooked, never! — we strain it cold through a sieve. A lady who sings does not stuff herself; but this, my friends, this one may allow.
Ingredients (period version)
- Ripe white peaches — one per guest (main fruit, poached)
- Sugar — in proportion for the syrup (poaching syrup)
- Vanilla bean — one (syrup flavoring)
- Fresh raspberries — a good handful per guest (raw coulis)
- Vanilla ice cream — as needed for service (cold base)
Ingredients
- Ripe white peaches — 4 (poached fruit)
- Sugar — 200 g (+ 50 g for coulis) (syrup + coulis)
- Water — 500 ml (syrup)
- Vanilla bean — 1, split (flavoring)
- Raspberries — 300 g (raw coulis)
- Lemon juice — 1 tsp (brightens the coulis)
- Vanilla ice cream — 4 large scoops (base)
- Sliced almonds — 1 tbsp (optional) (decoration)
Method
- Bring the water, sugar, and split vanilla bean to a gentle simmer.
- Submerge the whole peaches for 2 to 3 minutes, then let cool slightly and peel off the skin, which comes away easily. Cut in half and pit.
- Blend the raw raspberries with the sugar and lemon juice, then strain through a sieve to remove seeds: this is Melba sauce, which is never cooked.
- In a well-chilled coupe glass, place a scoop of vanilla ice cream, then lay the peach halves on top.
- Generously coat with raspberry coulis, sprinkle with sliced almonds if desired, and serve immediately.
How it was made : Originally, the presentation was spectacular: the peaches rested on a swan sculpted from a block of ice, sometimes veiled in spun sugar. The raspberry coulis, a later addition by Escoffier, became the canonical version served everywhere today.
The contemporary twist : A touch of edible gold leaf on the peach and the coulis drizzled in a comma shape on the plate, like a stage curtain rising.
Sources : Auguste Escoffier, Le Guide culinaire (1903) · Auguste Escoffier, Souvenirs culinaires
Nellie Melba · Charactorium
