Peaches, nectarines, plums… all delicious sweet summer fruit. Once in season you’ll see them everywhere; for cheap prices and for lots of taste. I can enjoy a ripe peach in the morning, in my yoghurt with granola. In the afternoon, with a cup of tea. As a ‘snack’ eating it out of my hand, the juices dripping down my chin (very charming). But there are two ways I enjoy peaches the most, no, three actually: 1. From the braai or oven, with a bit of olive oil, butter or honey on top 2. in a Bellini Champagne cocktail (click here for the recipe) and 3. as main ingredient of Pêche Melba, an easy to prepare dessert where everybody will love you for. This is how you make it:
Ingredients (for 4 people)
4 ripe peaches
150 gram raspberries
1 vanilla pod, divided in two
500 ml water
200 gram sugar
4 tablespoons of icing sugar
40 gram almond flakes, shortly roasted
4 big scoops vanilla ice cream
optional: some fresh garden mint, the leaves
Bring the water to boil togeter with the sugar and 1/2 vanilla pod. Stir until all sugar is dissolved. Place the unpeeled peaches in the sugar syrup, bring to boil and let poach for about 5 minutes. Turn off the fire and leave the peaches for 20 more minutes in the sugar-vanilla syrup. Keep the syrup and take out the peached, allow to leak a bit on a plate. Remove the skin now when still warm, sprinkle with some icing sugar and refrigerate. Purée 3/4 of the raspberries together with some tablespoons of the sugar syrup you still have from boiling the peaches. Also stir in the seeds of the other half of your vanilla pod. Place in refrigerator.
Scoop vanilla ice cream in a bowl, place the peaches and cover with raspberry sauce.
Garnish with some roasted almond flakes and (optional) with some mint leaves.
* Did you know? Pêche Melba was created for the first time in 1892. Auguste Escoffier, by then the Chef of the Savoy Hotel in London, made this dessert especially for Nellie Melba the famous Australian opera singer (and diva) who visited London for a concert. She loved the dessert and therefore he gave it her name. (same for Melba toast, also named after Nellie Melba). The secret for this dessert? Fresh peaches. Please don’t use tinned peaches for this dessert. If you really really want to make this all year around, then freeze your peaches in summer when they are ripe. But still; best are fresh, ripe peaches, picked from the tree and served the same day (or week)
* Variation tip: Prepare this dessert with warm peaches, from the braai or grill. It is easy: You halve the peaches upfront and take out the stones. Coat lightly with olive oil or melted butter and brown sugar. Grill or braai until golden brown. Serve warm, together with the raspberry sauce, ice cream and almond flakes.