Peach Melba
COOKING TIME 20–30 MINUTES
SERVES 6
3 tbsp caster sugar
6 ripe peaches
375g (13oz) raspberries
Good-quality vanilla ice cream, to serve
PLACE 600ml (1 pint) water in a saucepan, add the caster sugar and heat to a gentle simmer. Add the whole peaches to the pan and poach until tender, over a low heat, for 15–20 minutes. Remove the peaches from the liquid and leave to cool. Keep some of the poaching liquor to use later.
ONCE THE PEACHES ARE COOL, cut in half and remove the stones. You can also skin them, if you wish. Put the raspberries in a blender with 1–2 tablespoons of the poaching liquor and blitz to a purée. Push the purée through a sieve to remove the seeds.
TO SERVE, PLACE A SCOOP of vanilla ice cream into each small serving bowl, add two poached peach halves and spoon some raspberry purée over the top.
Variation
Try using fresh blackcurrants to make the purée, instead of raspberries. The blackcurrants will need to be cooked gently before you blend them.
This simple but delicious dessert was invented by the world-famous chef Escoffier, in honour of Australian soprano Dame Nellie Melba, when she visited the Savoy in the late 19th century. Ice cream was still an exotic new arrival in Britain at the time.