Chef John’s Peach Melba Recipe :- The traditional dessert known as Peach Melba, which dates back to the latter part of the 19th century, is comprised of three components: vanilla ice cream, raspberry sauce, and poached peaches. Peach Melba is a treat that has been around for thousands of years.
Chef John’s Peach Melba Recipe
This dessert, which is a symphony of flavors and textures, was created by the renowned French chef Auguste Escoffier in honor of the Australian opera singer Nellie Melba. It is a delicacy that brings together a variety of flavors and textures.
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Ingredients:
For the Poached Peaches:
- 4 ripe peaches, halved and pitted
- 4 cups water
- 1 cup granulated sugar
- 1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
- 1 lemon, juiced
For the Raspberry Sauce:
- 2 cups fresh or frozen raspberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon raspberry liqueur (optional)
For Serving:
- Vanilla ice cream
- Fresh mint leaves for garnish (optional)
Instructions:
In a large saucepan, whisk together the water, sugar, and vanilla bean (or extract). Over medium heat, bring the mixture to a simmer; stirring until the sugar has completely dissolved. To the poaching liquid add the lemon juice.
Put the peach halves gently into the boiling liquid. Cover the saucepan and poach the peaches for five to seven minutes, or until they are soft but yet maintain their shape. Carefully place the poached peaches on a sloped spoon onto a platter to cool. Save the poaching liquid.
Once the peaches are cold enough for handling, gently remove the skins. The poaching process helps them to come off readily.
In a medium saucepan, toss the raspberries, sugar, and lemon juice. About five to seven minutes, cook over medium heat, stirring now and then until the raspberries break down and release their juices.
Use an immersion blender to purée the raspberry mixture until smooth if you want a silky sauce. To eliminate the seeds, then, put the sauce through a fine-mesh screen. You can skimp this step for a chunkier sauce. If you are using raspberry liqueur, stir in now.
Tips:
When choosing peaches, choose those that are ripe yet still firm for the best possible results. It’s possible that poaching will cause overripe peaches to become excessively mushy.
Alternatives to Raspberry Sauce: If you want to create a new flavor profile, you can get a different flavor profile by substituting raspberries with other berries like strawberries or blackberries.
If you would like to make a version that does not contain any alcohol, you can just leave out the raspberry liqueur ingredient from the sauce.
When it comes to preparation, both the poached peaches and the raspberry sauce can be prepared in advance and stored in the refrigerator for the following day. Before putting together the dessert, you should wait until they have reached room temperature.