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Peach Melba is fitting summer send-off

Sherrel Jones enjoys one last hurrah before the end of peach season.
BY SHERREL JONES Published: September 18, 2013
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I love this time of year as fall approaches: We say goodbye to peaches and hello to apples as we shift into autumn. Shorter days promise cooler weather and deliver seasonal pleasures like nuts, fruits and vegetables.

I'll miss those beautiful peaches we've enjoyed this summer, so I decided a special dessert was needed for a proper goodbye. Peach Melba is perfect, and there's a story to savor along with it.

Peach Melba can be super fancy or quite simple with only three main ingredients: vanilla ice cream, fresh peaches and fresh or frozen raspberries. Various recipes have been floating around since the great chef Auguste Escoffier created the original more than a hundred years ago to honor the celebrated Australian opera star Nellie Melba. She stayed at the Savoy Hotel during her London appearance at the time Escoffier worked in the hotel's restaurant.

Loving the peach and raspberry pairing, I began experimenting with my own versions of the recipe years ago. Using frozen raspberries for the sauce, I added the raspberry liqueur Chambord to my version. Pushing the blended thawed raspberries through a fine mesh sieve to remove the seeds took a little time. The intensely flavored liqueur made a beautiful finish to the simple remaining puree.

I experimented with a number of fruit and liqueur combinations and even splashed a bit of peach brandy over the poached peaches, hoping to also intensify their flavor. The result left the peaches and raspberries in competition rather than complementing one another. I stuck with just infusing the sauce with the raspberry liqueur. I thought it was the ultimate addition to Peach Melba — until I recently made a discovery.

Continue reading this story on the...


Peach Melba

4 peaches, ripe but firm if possible

Water in saucepan to cover peaches

Ice water

Grand Marnier Signature Collection Blend (No. 2) Raspberry Peach (optional)

¼ cup sugar or peach syrup

1 pint vanilla ice cream (homemade is best)

1 (12-ounce) package frozen raspberries, thawed

½ cup seedless raspberry jam, or substitute an extra ½ cup of sugar

2 tablespoons Chambord Raspberry Liqueur

Slivered almonds for garnish (optional)

Fruit-Fresh or lemon juice

Prepare peaches:

• Fill a large saucepan with enough water to completely submerge peaches, and bring to a boil.

• Prepare a large pan or bowl of ice water while waiting for water to boil.

• Using a slotted spoon, carefully place washed peaches in boiling water for about 1 minute.

• Using the slotted spoon again, carefully remove the peaches from the boiling water, quickly submerging them into the ice water to cool. Allow peaches to stay in water to completely cool them.

• Take each peach out of the ice water, gently pushing on skin to slide it away from the flesh. Discard the skin. Repeat the process.

• Cut peaches in half at natural dividing line. Remove seeds and place peaches in a bowl. Sprinkle with Fruit-Fresh or lemon juice. Move them around gently with your fingers to thoroughly coat the flesh.

• Optional: Place cut and peeled peach halves cut-side up in a shallow dish. Spoon 1 teaspoon of Grand Marnier Cognac No. 2 Raspberry Peach in each well where pit was removed. Sprinkle with sugar or peach syrup. Cover with plastic wrap and place in refrigerator to thoroughly cool, allowing cognac and other ingredients to permeate the peaches while preparing raspberry sauce. Keep peaches covered until ready to serve.

Prepare raspberry sauce (makes about 1 cup):

• Thaw raspberries.

• Place raspberries with juices in blender container.

• Add jam or sugar, and process until smooth.

• Pour mixture through a fine mesh strainer using a soft spatula to push pureed raspberry mixture through separating seeds.

• Add raspberry liqueur to the remaining raspberry puree if desired.

• Chill thoroughly.

Assemble:

• Place a large scoop of ice cream in each dish, and add 2 peach halves.

• Drizzle each with about ¼ cup of sauce.

• Garnish with a few slivered almonds.

• Serve at once.

Cooking notes: Peaches and sauce can be prepared up to two days in advance and kept refrigerated or frozen two weeks ahead then thawed as needed.

SOURCE: Sherrel Jones

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