Peach Melba

With tender poached peaches, bright raspberry sauce, and a scoop or two of vanilla ice cream, it’s hard to go wrong with peach Melba. It’s the fancy-feeling dessert I make for dinner parties during the summer, when all I want is something cool, refreshing, and relatively low-effort. Though there’s a little cooking involved—you’ll have to poach peaches and make a quick raspberry sauce—most of it can be prepared ahead of time, making it the ideal dessert to serve a crowd.

Named after the Australian opera singer Nellie Melba, the dish was created by the legendary French chef Auguste Escoffier in the 1890s when he was working at the Savoy Hotel in London. Melba was in town to perform in the operaLohengrinand invited Escoffier to attend a show. According toLarousse Gastronomique, Escoffier—inspired by the swan in the opera—carved a swan out of ice and used it as a vessel for serving Melba a dessert of poached peaches and vanilla ice cream topped with spun sugar. It wasn’t until 1900, when Escoffier was the head chef at the Carlton Restaurant in London, that he introduced the addition of raspberry sauce to the dessert.

There have been many interpretations of the dessert since; perhaps the most famous is Ferran Adrìa’s deconstructedspin on the dish, which he served as the very last course before closing his restaurant el Bulli for good in 2011. My version of the dessert doesn’t involve quite as many components as Adrìa’s—you’ll find no modernist cooking techniques here. Like Escoffier, I keep it relatively simple with peaches poached in a vanilla syrup and serve the fruit with raspberry sauce and good vanilla ice cream.

因为成分是如此简单,我建华体会应用下载议getting your hands on the best peaches and vanilla ice cream possible. You could make the sauce with fresh raspberries, but since frozen berries are almost always packaged at the peak of seasonal ripeness, I find they're more consistently delicious.

As for the poaching syrup, vanilla paste is my compromise of convenience between using extract and a whole vanilla bean, as it contains seeds from a vanilla pod and is slightly more potent than extract, but not quite as expensive as vanilla beans. But if you have a stash of vanilla beans lying around, this is the moment to pull one out—especially if you plan on preparing the peaches in advance and letting them sit in the poaching liquid overnight, as the vanilla bean will continue to steep and infuse the syrup with flavor as it sits.

You’ll notice there’s no salt in the recipe—that’s not a mistake. While I’m a big advocate of seasoning desserts, the peaches and raspberries bring so much on their own that any additional salt really isn’t needed. Just as I wouldn’t feel the need to salt a perfectly ripe fresh peach, I’ve decided to omit the salt here entirely. This, however, all comes down to personal preference, and you’re more than welcome to garnish your peach Melba with some flaky salt if desired.

There’s not much you can do to improve a sweet, ripe peach eaten at the peak of summer, but a light poach in a syrup of honey, lemon juice, and vanilla imparts the fruit with a bright, floral note that's undeniably elegant. Served with vanilla ice cream and a raspberry sauce that’s just tart and sweet enough, peach Melba is the dessert you’ll want to make all summer long.