Pêche Melba

  • A Polish lady that I had not seen for many years came to visit me.
  • We sat in the garden chatting over coffee and cake.
  • She mentioned a cake she had not had for ages  – Tort Melba.
  • She told me it was based around  Pêche Melba – Peach Melba 
  • However she could not remember the recipe.
  • I said I would look the recipe up and make it for her.
  • I have done and tried several different versions, which will be posted soon.
  • *
  • First here is a little history about Peach Melba.
  • *
  • Dame Nellie Melba (1861–1931) – born Helen Porter Mitchell – was an Australian operatic soprano.
  • She became one of the most famous singers of the late Victorian era and the early 20th century.
  • She took the pseudonym “Melba” from Melbourne, her home town.
  • In 1892 Nellie Melba was performing in Wagner’s opera Lohengrin at Covent Gardens.
  • The Duke of Orléans gave a dinner party at the Savoy Hotel in London to celebrate her triumph.
  • For the occasion, Escoffier created a new dessert Pêche Melba – Peach Melba.
  • He used an ice sculpture of a swan, which carried peaches resting on a bed of vanilla ice cream and these were topped with spun sugar.
  • In 1900, he created a new version of the dessert at the opening of the Carlton Hotel where he was head chef.
  • The ice swan was not used and the ice cream and peaches were now topped with a purée of sugared raspberries.
  • *
  • Below is an easy recipe for Peach Melba using tinned peaches.

Ingredients

  • Tinned peach halves – 2 per serving
  • Vanilla ice cream – 2 scoops per serving
  • Raspberry sauce – made from raspberry jam
  • Lemon juice – optional

Method

  • An easy raspberry sauce can be made from good (home-made) raspberry jam.
  • Put around 4 to 5 tablespoons of raspberry jam and 2 tablespoons of water in a small saucepan.
  • Heat gently, stirring with a wooden spoon, until you have a pouring sauce.
  • If your jam is very sweet and a little lemon juice.
  • Leave to cool.
  • Allow two peach halves per serving and arrange these on a flat plate.
  • Add two scoops of vanilla ice cream next to the peaches.
  • Pour some raspberry sauce over the ice cream and peaches.
  • Serve any remaining sauce in a little jug.

Published by

jadwiga49hjk

I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

One thought on “Pêche Melba”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.