📝 About This Recipe
Created in 1892 by the legendary chef Auguste Escoffier for the opera singer Nellie Melba, this dessert is a masterclass in French culinary balance. It features succulent peaches poached in a fragrant vanilla syrup, resting atop velvety vanilla bean ice cream and drizzled with a vibrant, tart raspberry coulis. This dish is a celebration of summer’s bounty, offering a refreshing yet sophisticated finish to any gourmet meal.
🥗 Ingredients
The Poached Peaches
- 4 pieces Fresh yellow peaches (ripe but firm, halved and pitted)
- 3 cups Water
- 1.5 cups Granulated sugar
- 1 piece Vanilla bean (split lengthwise and seeds scraped)
- 1 tablespoon Lemon juice (to prevent browning)
The Raspberry Coulis
- 12 ounces Fresh raspberries (thawed frozen berries also work)
- 1/4 cup Confectioners' sugar (sifted)
- 1 teaspoon Lemon juice (to brighten the acidity)
Assembly and Garnish
- 1 pint Premium vanilla bean ice cream (high-quality French style preferred)
- 2 tablespoons Toasted flaked almonds (optional, for crunch)
- 4 sprigs Fresh mint leaves (for garnish)
👨🍳 Instructions
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1
In a wide, shallow saucepan, combine the water, granulated sugar, lemon juice, and the scraped vanilla bean and its seeds. Bring to a gentle simmer over medium heat, stirring until the sugar is fully dissolved.
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2
Carefully lower the peach halves into the simmering syrup. Reduce the heat to low to ensure the fruit poaches gently without breaking apart.
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3
Poach the peaches for 8–12 minutes, depending on ripeness. They should be tender enough to be pierced easily with a paring knife but still hold their shape beautifully.
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4
Remove the pan from the heat and allow the peaches to cool completely in the syrup. This helps them absorb the vanilla flavor and keeps them plump.
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5
Once cooled, gently lift the peaches from the syrup and peel away the skins, which should slip off easily with your fingers or a small knife.
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6
Place the peeled peaches in a covered container and chill in the refrigerator for at least 1 hour before serving.
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7
Prepare the coulis by placing the raspberries, confectioners' sugar, and lemon juice in a blender or food processor. Pulse until smooth and vibrant.
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8
Press the raspberry puree through a fine-mesh sieve into a bowl using the back of a spoon to remove all seeds, resulting in a silky-smooth sauce. Chill until ready to serve.
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9
When ready to assemble, place a generous scoop of vanilla bean ice cream into the bottom of four chilled glass coupes or dessert bowls.
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10
Place one chilled peach half, cut-side down, over the ice cream in each bowl.
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11
Generously drizzle the raspberry coulis over the peaches, allowing it to pool slightly around the base of the ice cream.
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12
Garnish with a sprinkle of toasted almonds for texture and a fresh mint sprig for a pop of color. Serve immediately before the ice cream melts.
💡 Chef's Tips
Choose peaches that are fragrant and slightly firm; overripe peaches will turn to mush during the poaching process. If using frozen raspberries for the sauce, ensure they are fully thawed and drained of excess water to maintain a thick consistency. For an extra layer of flavor, add a splash of Kirsch (cherry brandy) to the raspberry coulis after straining. Never skip straining the raspberry sauce; the elegance of this dish relies on the absence of seeds. Save the leftover poaching syrup to sweeten iced tea or cocktails.
🍽️ Serving Suggestions
Pair with a chilled glass of Moscato d'Asti or a light, sparkling Demi-Sec Champagne. Serve in vintage crystal coupes to honor the Victorian-era origins of the dish. Accompany with light almond tuile cookies or shortbread for an added buttery crunch. A side of lightly sweetened Chantilly cream can be added for those who prefer an even richer dessert.