This classic dish was introduced to the world by the legendary Auguste Escoffier, the father of gastronomic cuisine. It is one of two dishes that he created to honour the Australian singer, Nellie Melba, who was highly popular at the time and a much-loved participant in the London social season in the early part of the last century. Escoffier was then head chef at The Savoy Hotel under the watchful eye of the hotel impresario César Ritz.
It was here that Escoffier created a number of classic recipes such as Melba Toast, Omlette Arnold Bennett and Fraises à la Sarah Bernhardt, in keeping with the fashion of the time to name dishes after guests and patrons.
The Peach Melba is undoubtedly the most famous of these dishes and still features on restaurant and household menus around the world today – particularly in England and Australia though perhaps not as prolific as it once was. Indeed, for many of these retro classics, it harkens back to the 1970s.
Nonetheless, the dish’s simple elegance, vibrant colours and overwhelming sweetness make it a classic summer dessert that can be put together in no time at all and lends itself to modern reimagining in a way that few classic dishes do. Indeed, the combination of vanilla, peach and raspberry is perfect together for a cheesecake, pudding, gateau, pie, trifle, iced tea drink or as a flavour in and of itself (peach melba ice cream anyone?). The dish is even the inspiration behind the classic American dish Chicken Melba (in this case ‘Melba’ being a reference to the peaches used in the recipe and not in honour of Nellie Melba).
INGREDIENTS
| serves 8 | |
| 12 | Peaches |
| 1 punnet | Raspberries |
| Caster sugar | |
| Vanilla extract | |
| Vanilla ice cream | |
| Optional: | |
| Handful | Toasted almonds/pistachios for garnish |
| 300ml | Single cream |
