(Pêche Melba) Jean Marie Dumaine says “it is the most famous dessert in the world”, invented by the great French chef Auguste Escoffier in London – for Nelly Melba, an opera singer from Australia. Nowadays you can honor your dear friends with this delicious dessert. They might even like it, if Pêche Melba is not served – as in the original – in a swan, which the host has chiseled out of ice. In any case, it is important to have nice, ripe, juicy peaches, poached and served with fresh raspberry sauce and a touch of sugar, especially just as good vanilla ice cream.
To begin, peel the peaches by scoring them crosswise on the lower side, pour boiling hot water over them and let them steep in the hot water for 2 minutes. Drain and rinse with very cold water. Afterwards, the skin can be peeled off quite easily.
Cut the vanilla pod in half lengthwise. For the cooking syrup, bring the water and sugar to the boil, stirring to dissolve the sugar, and simmer gently for five minutes with the vanilla pod uncovered. Now put in the peaches, and poach for a total of 12 min, that is, boil down more than lightly bubbling. Halfway through, turn the peaches to the other side; after poaching, cool the peaches in the syrup.
For the raspberry puerée, crush the raspberries in a hand blender and pass through a fine sieve, the puerée is not sweetened. The m
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