What is a Peach Melba?!
This is a fancier one:
4 fresh peaches
2 cups dessert wine or white wine
2 cups water
1 cup granulated sugar
1/2 vanilla bean, split in 1/2 and seeds scraped
2 cups fresh raspberries, picked over
1 tablespoon confectioners' sugar
2 tablespoons lemon juice
Vanilla Bean Ice Cream, recipe follows, or good quality store bought vanilla, for serving
Whole fresh raspberries, for garnish
Mint sprigs, for garnish
Score the bottom of each peach with a paring knife, making an X on the bottom of each. Combine the wine, water, sugar, and vanilla bean seeds and pod in a saucepan. Add the peaches and bring to a boil over medium-high heat. Reduce the heat to a gentle simmer and cook for 5 to 10 minutes. Remove the peaches from the syrup and cool slightly.
Return the peach cooking liquid to high heat and bring to a boil. Reduce the mixture by half, about 15 minutes. Remove from the heat and set aside.
Peel the peaches and halve each peach, removing the seed. Pour 1/2 cup of the reserved liquid over the peaches and refrigerate until well chilled.
Combine the raspberries, 1/2 cup of the syrup, confectioners' sugar and lemon juice in a food processor and process until well pureed. Strain the raspberry mixture through a fine mesh sieve. Refrigerate until ready to serve.
To serve, place 1 scoop of vanilla ice cream in each bowl. Top each serving with 1 peach half and drizzle the raspberry coulis over the peach. Garnish with fresh mint sprigs and serve immediately.
Answers: it is a peach baked with I believe OJ and cinn. sugar mixture. may be topped with ice cream too
This is a fancier one:
4 fresh peaches
2 cups dessert wine or white wine
2 cups water
1 cup granulated sugar
1/2 vanilla bean, split in 1/2 and seeds scraped
2 cups fresh raspberries, picked over
1 tablespoon confectioners' sugar
2 tablespoons lemon juice
Vanilla Bean Ice Cream, recipe follows, or good quality store bought vanilla, for serving
Whole fresh raspberries, for garnish
Mint sprigs, for garnish
Score the bottom of each peach with a paring knife, making an X on the bottom of each. Combine the wine, water, sugar, and vanilla bean seeds and pod in a saucepan. Add the peaches and bring to a boil over medium-high heat. Reduce the heat to a gentle simmer and cook for 5 to 10 minutes. Remove the peaches from the syrup and cool slightly.
Return the peach cooking liquid to high heat and bring to a boil. Reduce the mixture by half, about 15 minutes. Remove from the heat and set aside.
Peel the peaches and halve each peach, removing the seed. Pour 1/2 cup of the reserved liquid over the peaches and refrigerate until well chilled.
Combine the raspberries, 1/2 cup of the syrup, confectioners' sugar and lemon juice in a food processor and process until well pureed. Strain the raspberry mixture through a fine mesh sieve. Refrigerate until ready to serve.
To serve, place 1 scoop of vanilla ice cream in each bowl. Top each serving with 1 peach half and drizzle the raspberry coulis over the peach. Garnish with fresh mint sprigs and serve immediately.
peach melba is a flavour.
Hmm good question......let me know when you find out I would like to know.
The Peach Melba is a classic dessert, invented in 1892 or 1893 by the French chef Auguste Escoffier at the Savoy Hotel, London to honour the Australian soprano, Dame Nellie Melba (1861 - 1931). It combines two favourite summer fruits: peaches and raspberry sauce accompanying vanilla ice cream.
He had heard Nellie Melba perform at Covent Garden one night and was inspired to create a dessert just for her. Rumour had it she loved ice cream, but did not dare eat it often, believing it would affect her vocal cords. Escoffier created a sauce of raspberries, redcurrant jelly, sugar and cornstarch. In Peach Melba, the ice cream, being only one element in a whole, would not be as cold and thus not harm her vocal cords. He served it at a dinner she was hosting, presented in an ice sculpture of a swan inspired by the performance of Lohengrin he had seen.
The dish was elected for Sky One's "The World's Greatest Dishes" but did not win. The dish was described as "overdecorated" by the food critics.
The Peach Melba is a classic dessert, invented in 1892 or 1893 by the French chef Auguste Escoffier at the Savoy Hotel, London to honour the Australian soprano, Dame Nellie Melba (1861 - 1931). It combines two favourite summer fruits: peaches and raspberry sauce accompanying vanilla ice cream.
IDK?????.....
The Peach Melba is a classic dessert, invented in 1892 or 1893 by the French chef Auguste Escoffier at the Savoy Hotel, London to honour the Australian soprano, Dame Nellie Melba (1861 - 1931). It combines two favourite summer fruits: peaches and raspberry sauce accompanying vanilla ice cream.
He had heard Nellie Melba perform at Covent Garden one night and was inspired to create a dessert just for her. Rumour had it she loved ice cream, but did not dare eat it often, believing it would affect her vocal cords. Escoffier created a sauce of raspberries, redcurrant jelly, sugar and cornstarch. In Peach Melba, the ice cream, being only one element in a whole, would not be as cold and thus not harm her vocal cords. He served it at a dinner she was hosting, presented in an ice sculpture of a swan inspired by the performance of Lohengrin he had seen.
The dish was elected for Sky One's "The World's Greatest Dishes" but did not win. The dish was described as "overdecorated" by the food critics.
Check this out--
www.bikker.gknu.com
That's where you drop a pit down there before you pull his shorts up! No really I think it's a vodka/tequila drink.
>Peach Melba ...
WHO COOKED THAT UP?
J.J.Schnebel wonders...
GeorgesAuguste Escoffier (1846-1935) came from a family of French blacksmiths,but his uncle, who owned a restaurant in Nice needed a boy as scullionin the kitchen, and so began the career of one of the greatest culinarymasters in history. Not only did Escoffier become a good and greatchef and writer of cookbooks but he also re-organized the way we eat andthe way food is prepared and presented. Before Escoffier, great plattersof food were placed on banquet tables as they had been since medieval times,but Escoffier began serving meals in courses, one dish after the otherrather than all at once. Kitchen staffs were organized by him into"stations" working together for more efficiency, a system that continuesto this day. Kaiser Wilhelm II once told him, "I am the Emperor ofGermany, but you are the Emperor of chefs." The French governmentawarded him the Legion of Honor. Numerous restaurants are named forhim, professional chefs honor him all over the world, and his home in thesouth of France is now a Museum of Culinary Art. In the late 19th centuryhe was in London, the executive chef at de luxe hotels owned by CesarRitz, first at the Savoy, later at the Carlton.
Helen Porter MitchellArmstrong (1861-1931), left her husband and young baby in Australia because she was determinedto become a great singer. She began vocal training. Her progresswas so meteoric and her soprano voice so fine that soon she was singingwith the greats of Europe, traveling all over the world. She called herself Nellie Melba, taking a surname that reminded her ofher home city of Melbourne. In 1894, when she was appearing at CoventGarden in London and staying at TheSavoy Hotel, she sent a pair of tickets to a performance of Lohengrinto the Maitre Chef (executive chef) at the hotel, who had named MelbaToast in her honor a few years earlier. So impressed was Escoffier,the chef, by the performance that when he was preparing a supper for thediva and her guests the following night, he created a dessert of peachesand vanilla ice cream with a magnificent ice sculpture of a swan, reminiscentof the swan-boat featured in the opera. He called it "Pecheau Cygne" or "Peach with Swan" but a few years later, at the opening ofthe new Ritz Carlton Hotel in London, he added a raspberry puree sauceto the recipe and re-named it "Peche Melba" in honor of the opera singerwho had originally inspired it.
Escoffier's recipegoes something like this:
Peach Melba
In a pot of boiling waterbriefly blanch perfectly ripe peaches (one per person), then plunge theminto ice water, drain and remove their skins. Slice the peaches,sprinkle with sugar and chill in the refrigerator.
Prepare a raspberrysauce by crushing ripe berries through a fine sieve to remove the seeds,then mix the resulting puree with powdered sugar to sweeten it and thickenit slightly. Chill the sauce.
Serve the sliced peachesover vanilla ice cream, and cover with the raspberry sauce.
Sprinkle over thetop some freshly sliced almonds (optional). Add a lace of spun sugar (optional)and an ice sculpture of a swan (very optional).
There are several variationsto be found on other web sites, and here are a few you might wish to investigate:
Peach Sorbet with Red Raspberry Melba Sauce
Fromthe Mangiare Bene Italian Recipe Collection (in English)
It is a dessert with Peaches and Ice Cream and often other small fruits as well. There are tons of recipes out there, but here is my favorite:
Peach Melba
It’s simple to prepare a memorable dessert for just you and someone else. Straight from our Test Kitchen, this yummy classic features fresh peaches and a super delicious raspberry sauce for drizzling. Idea: An easy way to peel peaches is to lower them into boiling water and cook them for 2 minutes. Remove with a slotted spoon; cool slightly and remove skin with a knife. Poaching peaches in syrup is a great way to soften peaches that are not yet ripe.
SERVINGS: 2
METHOD: Chill
TIME: Prep: 40 min. Cook: 10 min. + chilling
Ingredients:
2 cups water
1/2 cup sugar
3 teaspoons lemon juice
1/4 teaspoon vanilla extract
1 medium peach, peeled and halved
2 tablespoons seedless raspberry jam
1/2 cup vanilla ice cream
Directions:
In a small saucepan, bring water and sugar to a boil. Stir in lemon juice and vanilla. Reduce heat to low. Place peach halves cut side up in pan; cook for 5-8 minutes or until tender. Remove from the heat. Cool peaches in syrup for 30 minutes.
Remove peaches with a slotted spoon and place cut side down in a shallow dish. Cover and refrigerate for 2-4 hours or until chilled.
In a small microwave-safe bowl, heat raspberry jam for 20 seconds; stir until smooth. Place peach halves cut side up in dessert dishes. Top with ice cream; drizzle with jam. Yield: 2 servings.
Peach Melba is my favourite dessert.
French vanilla ice cream, 2 slices fresh peaches, 2 tablespoons fresh raspberries topped with Whipped Cream.