📝 About This Recipe
Created in 1892 by the legendary chef Auguste Escoffier for the opera singer Nellie Melba, this dessert is the epitome of Victorian elegance. It features tender, vanilla-poached stone fruits nestled atop velvety vanilla bean ice cream, all draped in a vibrant, tart raspberry sauce. This dish is a masterclass in the balance of temperature and texture, celebrating the fleeting beauty of perfectly ripe summer peaches.
🥗 Ingredients
The Poaching Liquid
- 4 cups Water
- 2 cups Granulated Sugar (extra fine preferred)
- 1 piece Vanilla Bean (split lengthwise and seeds scraped)
- 1 tablespoon Lemon Juice (freshly squeezed)
The Fruit
- 4 pieces Ripe Peaches (freestone variety like Elberta or O'Henry)
Melba Sauce
- 12 ounces Fresh Raspberries (rinsed and dried)
- 1/2 cup Confectioners' Sugar (sifted)
- 1 teaspoon Lemon Juice
Assembly and Garnish
- 1 pint Vanilla Bean Ice Cream (high-quality or artisanal)
- 1/4 cup Toasted Almond Flakes (optional, for a modern crunch)
- 4 pieces Fresh Mint Sprigs (for decoration)
👨🍳 Instructions
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1
In a large, wide saucepan, combine the water, granulated sugar, vanilla bean (seeds and pod), and lemon juice. Bring to a gentle boil over medium-high heat, stirring until the sugar is fully dissolved.
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2
While the syrup simmers, prepare the peaches. Use a small knife to score a shallow 'X' on the bottom of each peach.
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3
Carefully lower the peaches into the simmering syrup. Reduce the heat to low to maintain a very gentle simmer; you want to poach them, not boil them.
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4
Cook the peaches for 8-12 minutes, depending on ripeness. They are ready when a paring knife easily slides into the flesh. Turn them occasionally to ensure even cooking.
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5
Using a slotted spoon, remove the peaches from the syrup and place them in a bowl of ice water for 1 minute to stop the cooking process.
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6
Gently peel the skins away from the peaches using your fingers or a small knife; they should slip off effortlessly. Halve the peaches and remove the pits.
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7
Return the peach halves to the poaching liquid (off the heat) and let them cool completely in the fridge. This keeps them moist and infused with vanilla.
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8
To make the Melba sauce, place the raspberries and confectioners' sugar in a blender or food processor. Pulse until completely smooth.
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9
Press the raspberry puree through a fine-mesh sieve into a bowl using the back of a spoon to remove all seeds. Stir in the teaspoon of lemon juice and chill until ready to serve.
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10
When ready to serve, place two generous scoops of vanilla ice cream into chilled glass coupes or dessert bowls.
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11
Place one or two chilled peach halves (cut side down) on top of the ice cream.
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12
Generously ladle the vibrant red Melba sauce over the peaches, allowing it to ribbon down the sides of the ice cream.
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13
Garnish with a few toasted almond flakes for texture and a sprig of mint for a pop of color. Serve immediately.
💡 Chef's Tips
Choose 'freestone' peaches rather than 'clingstone' to ensure the pits come out cleanly without damaging the fruit. Always strain your raspberry sauce; the hallmark of a true Melba sauce is its seedless, silky-smooth consistency. If your peaches are very ripe, reduce poaching time to 5 minutes to prevent them from becoming mushy. Store the poaching syrup in the fridge; it makes an incredible sweetener for iced tea or cocktails later. For the most authentic experience, chill your serving bowls in the freezer for 10 minutes before assembly.
🍽️ Serving Suggestions
Pair with a glass of chilled Moscato d’Asti or a demi-sec Champagne. Serve alongside thin almond tuile cookies for an extra layer of sophisticated crunch. For a brunch twist, serve the poached peaches and sauce over thick slices of toasted brioche. Accompany with a small dollop of lightly sweetened crème fraîche to cut through the sugar.