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Peach Melba with Raspberry Drizzle
Created by: Howcan Team
Ingredients
- 4 ripe peaches, peeled and sliced
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 2 tablespoons honey
- 1 tablespoon lemon juice
- Vanilla ice cream, for serving
Instructions
- In a medium bowl, toss the sliced peaches with 1/4 cup of sugar and 1 teaspoon of vanilla extract. Let it sit for 10 minutes to allow the flavors to meld.
- In a blender, puree the fresh raspberries, honey, and lemon juice until smooth. Strain the raspberry sauce through a fine-mesh sieve to remove the seeds, then set aside.
- Divide the macerated peaches among 4 serving dishes. Top each serving with a scoop of vanilla ice cream.
- Drizzle the raspberry sauce over the peaches and ice cream, and serve immediately.
Peach Melba is a classic dessert created by legendary French chef Auguste Escoffier in the late 19th century. Named after Australian opera singer Nellie Melba, it features ripe peaches, vanilla ice cream, and a luscious raspberry sauce. The dish was first served at the famous Savoy Hotel in London, where Escoffier was the head chef. The combination of sweet, juicy peaches, creamy ice cream, and tangy raspberry sauce creates a symphony of flavors that has stood the test of time. Today, the best versions of Peach Melba can be found in fine dining restaurants and pastry shops around the world, where chefs meticulously source the freshest peaches and raspberries to create this iconic dessert. The key to a perfect Peach Melba lies in the quality of the fruit and the balance of flavors in the raspberry sauce. For a twist on the classic recipe, some chefs also incorporate toasted almonds or a splash of liqueur into the dish, adding an extra layer of complexity to this timeless treat.
20 min
4
220 calories
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