Recipe for Peach Melba dessert is so easy! However, we can serve for our friends and family and share the story, so they can experients dessert what was serving for European elite at the restaurant 100 years ago. Peach Melba is not just dessert, it part of culinary history for sure.
I find a few differences in my old cooking books recipes, watched a few videos and checked online recipes, of course before making this recipe. In my opinion, the recipe has so much potential with these ingredients and we can improve it by trying the recipe in peaches season and adjust to your personal taste. If the season of peaches over, don’t worry! We can use peaches from a can. You can’t be wrong with this dessert!
What is also good about the recipe, we can prepare in advance and keep in the refrigerator for next day or even longer. It is not just dessert with peach, vanilla ice cream and raspberry sauce, it is the Melba dessert!
Garnish Peach Melba Dessert
Peach Melba Dessert Served on Ice
The original recipe served on swan from ice. Unfortunately, I can’t make swan from ice yet. I like saying, “Never say,”Never.” However, I place dessert dish in a bowl with water and add mint leaves for decoration and freeze it. Garnish yes, but it also slows down melting ice cream and has a practical purpose. It useful if we serve dessert at summer time outside. Also, way to make ice cream dessert to wow dessert, how sounds “Melba Dessert on ice”! Much more time to talk about before start eating the dessert and at these days, people take photos ( the most difficult task in food photography to take photos of ice cream, melting so fast) and share with friends and family what they experience at your party.
The plate under dessert with ice needs to be deep enough to hold the amount of water from the ice after melting. Just measure the amount of water before melting, place the bowl on the plate and pour water in the plate. If it fits, you won’t have a problem when guests arrive.
To prevent ice sliding on the plate, make round shape from paper towel and place under ice. It also absorbs some water when ice starts melting. If you good to make snowflakes from paper, make a shape as a doily.
I never try but recently read in one of my cooking books. We can cut a circle from diapers and place under the ice on a plate. Diaper absorbs water so good.
For 2 serving
1/2 cup sugar
1/2 teaspoon vanilla
3 teaspoons sweet wine
1 teaspoon lemon juice
4 oz or 170g fresh raspberries or frozen
Vanilla Ice Cream
*Don’t use cooking wine in this dessert because it contains salt, if you don’t have wine, just omit it.
Remove seed from peaches.
2. Make a syrup 1/2 cup sugar, 1/2 cup of water, 1/2 teaspoon vanilla, 3 teaspoons sweet wine and 1 teaspoon lemon juice. Boil syrup for 2-3 minutes or until sugar dissolves. Place peaches in syrup and boil on medium heat 10 minutes or by desirable softness.
3. Place cooked peaches on the ice, let cool off a few minutes and remove skin. Keep in refrigerator.
*If skin comes off easy, ice not necessary.
3. Crash and strain raspberries.
*Because raspberries contain acids best to use a plastic strainer.
4. Add to raspberries 1/4 cup of sugar and cook slowly 10 minutes. Place in refrigerator to chill.
*Optional, add 1-2 teaspoons raspberry liqueur. Personally, I didn’t try yet but sounds good.
5. In this order was serving dessert by the chef Escoffier. On bottom goes peach, on the top vanilla ice cream and raspberry syrup as garnish.