This classic Victorian-era dessert of fresh peaches, vanilla ice cream, and raspberry sauce is easy to prepare and makes an elegant last course.
I think it’s fair to say that most desserts prepared in the French style could be described as elaborate, however, this French dessert is delightfully simple. It was created by famed chef Auguste Escoffier around 1892 to honor Australian opera singer Nellie Melba.
Because this recipe relies on few ingredients, use the best of each available. In Escoffier’s words, “Pêche Melba is a simple dish made up of tender and very ripe peaches, vanilla ice cream, and a purée of sugared raspberry. Any variation on this recipe ruins the delicate balance of its taste.”
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