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).
|4||peaches, ripe, "freestone" type||600 g|
|2 1/4 cups||raspberries||300 g|
|4 tbsp||sugar||50 g|
|2 tbsp||apple juice||30 mL|
|4 tsp||cornstarch||10 g|
|4 scoops||vanilla ice cream [optional]||250 mL|
Before you start
The traditional recipe calls for poaching the peaches in a syrup. This step can be eliminated if ripe peaches are used.
- 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.
- In a saucepan, heat the raspberries and sugar over low heat. Cook 2-3 min, then mash the raspberries with a fork.
- 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.
- Drizzle the peaches with the strained raspberry sauce and serve. Garnish with vanilla ice cream, if desired.
The raspberry sauce may be prepared in advance.
Nutrition Facts Table
per 1 serving (220g)
% Daily Value
ClaimsThis recipe is :
- Diet-related health claims :
- Excellent source of :
- Fibre, Manganese
- Good source of :
- Potassium, Vitamin C, Vitamin E
- Source of :
- Copper, Folacin, Iron, Magnesium, Niacin, Pantothenic Acid, Vitamin A, Vitamin K, Zinc
- Low :
- Free :
- Cholesterol, Saturated Fat, Sodium, Trans Fat
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Top ReviewsView All Reviews
sarah398september 25, 2008 | I would make this recipe again
Very tasty. It's my new easy recipe for a quick desert!