📝 About This Recipe
Originally created by Auguste Escoffier in 1892 for opera singer Nellie Melba, this modern interpretation elevates the classic pairing of peaches and raspberries through contemporary techniques and refined textures. We swap traditional ice cream for a silky Tahitian vanilla semifreddo and infuse the peaches with a crisp Champagne and lemon verbena syrup. Finished with a vibrant raspberry-rose coulis and a delicate almond tuile crunch, this dish is a sophisticated celebration of summer stone fruits and French culinary heritage.
🥗 Ingredients
Champagne Poached Peaches
- 4 pieces Yellow Peaches (ripe but firm, halved and pitted)
- 2 cups Champagne or Dry Sparkling Wine
- 1 cup Granulated Sugar
- 3 sprigs Lemon Verbena (fresh)
- 1 piece Vanilla Bean (split and seeds scraped)
Tahitian Vanilla Semifreddo
- 1.5 cups Heavy Cream (chilled)
- 4 large Egg Yolks (at room temperature)
- 1/2 cup Granulated Sugar
- 1 tablespoon Tahitian Vanilla Paste (high quality)
Raspberry-Rose Coulis
- 2 cups Fresh Raspberries
- 1/4 cup Powdered Sugar
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Culinary Rose Water (use sparingly)
Garnish & Texture
- 1/4 cup Sliced Almonds (toasted until golden)
- 8-12 pieces Fresh Raspberries (for plating)
- 1 pinch Micro-Mint or Edible Flowers (for aesthetic)
👨🍳 Instructions
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1
Prepare the poaching liquid by combining Champagne, 1 cup sugar, vanilla bean (seeds and pod), and lemon verbena in a medium saucepan over medium heat. Stir until sugar dissolves and bring to a gentle simmer.
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2
Gently lower the peach halves into the simmering liquid. Cover with a cartouche (a parchment paper lid) to keep them submerged. Poach for 8-12 minutes until tender but not mushy; test with a paring knife.
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3
Remove the pan from heat and allow the peaches to cool completely in the liquid. Once cool, carefully peel away the skins and store the peaches in the syrup in the refrigerator.
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4
For the semifreddo, whisk the egg yolks and 1/2 cup sugar in a heat-proof bowl over a pot of simmering water (Bain-marie). Whisk constantly for 5-7 minutes until the mixture is thick, pale, and reaches 160°F (71°C).
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5
Remove the yolk mixture from heat and whisk in the vanilla paste. Continue whisking occasionally until the mixture cools to room temperature.
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6
In a separate cold bowl, whip the heavy cream to stiff peaks. Gently fold one-third of the whipped cream into the yolk mixture to lighten it, then fold in the remaining cream carefully to maintain volume.
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7
Pour the semifreddo mixture into a lined loaf pan or individual molds and freeze for at least 4 hours, or until firm.
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8
Prepare the coulis by blending 2 cups of raspberries, powdered sugar, and lemon juice until smooth. Pass through a fine-mesh sieve to remove seeds.
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9
Stir the rose water into the raspberry puree. Taste and adjust sweetness if necessary; it should be vibrant and slightly tart.
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10
To plate, place a generous spoonful of the raspberry-rose coulis in the center of a chilled shallow bowl. Use the back of the spoon to create a neat circle.
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11
Place one poached peach half in the center. If the peach is large, you may slice it into a neat fan.
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12
Add a clean quenelle or scoop of the vanilla semifreddo next to the peach. The contrast between the cold semifreddo and room-temperature peach is essential.
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13
Garnish with toasted sliced almonds for crunch, fresh raspberries, and a few micro-mint leaves or edible petals for a fine-dining finish.
💡 Chef's Tips
Always poach peaches with the skin on; the skin adds color to the syrup and protects the flesh, and it slides off easily after poaching. Use Tahitian vanilla specifically if possible, as its floral, cherry-like notes pair perfectly with stone fruit and rose. Be very careful with rose water; it is highly concentrated and can easily make a dish taste 'soapy' if overused. If your peaches are underripe, increase the poaching time by 3-5 minutes to allow the fibers to soften and absorb the syrup. Ensure your mixing bowls for the cream and egg yolks are impeccably clean to achieve the best aeration for the semifreddo.
🍽️ Serving Suggestions
Pair with a glass of the same Champagne used for poaching to bridge the flavors. A chilled Moscato d'Asti provides a lovely effervescence that complements the floral rose notes. Serve with a side of light almond biscotti for extra texture. A small glass of chilled Sauternes offers a honeyed richness that stands up well to the vanilla bean. For a non-alcoholic pairing, try a sparkling elderflower pressé with a dash of raspberry juice.