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Quick Melba [L.F.]
Peaches topped with a raspberry sauce.
In the late 1800s, Australian born Dame Nellie Melba was already a legend in the operatic world when the famous French chef Auguste Escoffier honoured her with a «dramatic» dessert named after her choosen name («Melba» being a condensed version of her beloved Melbourne).
Ingredients
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4 |
peaches, ripe, "freestone" type |
|
600 g |
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2 1/4 cups |
raspberries |
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300 g |
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4 tbsp |
sugar |
|
50 g |
|
2 tbsp |
apple juice |
|
30 mL |
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4 tsp |
cornstarch |
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10 g |
Before you start
The traditional recipe calls for poaching the peaches in a syrup. This step can be eliminated if ripe peaches are used.
Method
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Peel the peaches, split them in half, then pull apart and remove their pits (if the peaches are not fully ripe, peeling may be easier if they are
blanched for 30 sec). Set aside.
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In a saucepan, heat the raspberries and sugar over low heat. Cook 2-3 min, then mash the raspberries with a fork.
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In a small bowl, dilute the cornstarch with the apple juice. Add the slurry to the warm raspberries and cook over low heat, with stirring, about 2 min until the mixture thickens. Pass the thickened raspberries through a fine sieve and using a rubber spatula, press on the raspberries to extract as much juice as possible. Discard the seeds.
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Drizzle the peaches with the strained raspberry sauce and serve.
Remarks
The raspberry sauce may be prepared in advance.
Claims
- Free :
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Cholesterol, Saturated Fat, Sodium, Trans Fat
- Low :
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Fat
- Source of :
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Copper, Folacin, Iron, Magnesium, Niacin, Pantothenic Acid, Vitamin A, Vitamin K, Zinc
- Good source of :
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Potassium, Vitamin C, Vitamin E
- Excellent source of :
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Fibre, Manganese
- Diet-related health claims :
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Artery-healthy, Heart-healthy
More info
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Nutrition Facts Table
Nutrition Facts
per 1 serving (220g)
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Amount
% DV*
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* DV = Daily Value
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Calories
150
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Fat
1 g
1 %
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Saturated 0 g
+ Trans 0 g
0 %
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Cholesterol
0 mg
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Sodium
1 mg
0 %
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Carbohydrate
36 g
12 %
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Fibre
7 g
29 %
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Sugars
27 g
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Protein
2 g
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Vitamin A
6 %
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Vitamin C
45 %
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Calcium
2 %
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Iron
6 %
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More info
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