A peachy delight for the January thaw: it’s Peach Melba Day.
This classic dessert was concocted in the late 19C by the famed French chef August Escoffier at London’s Savoy Hotel to honor Australian soprano, Nellie Melba.
Its been a tantalizing treat since. Think…infusions of Chambord or Calvaldos.
The Menu Shoppe has it covered…discover our “finds”.
10 oz. pkg. frozen raspberries
1/2 c. currant jelly
1/4 c. sugar
1 tsp. cornstarch
1/3 c. Chambord (liqueur)
1/2 tsp. lemon juice
Vanilla ice cream
In saucepan combine raspberries, currant jelly and sugar. Stir over moderate heat until boiling. Add cornstarch and simmer for 10 minutes. Add Chambord and lemon juice. Strain and chill before serving. Place peach halves in deep dish. Add vanilla ice cream and top with melba sauce.
Sweet Mango Melba
6 ripe mangos
1/4 cup butter
Homemade Raspberry Coulis:
3 cup raspberries
2 tablespoon lemon juice
6 tablespoon sugar
vanilla ice cream
raspberry syrup, for serving
mint, for garnish
Halve mangos and brush cut sides with melted butter. Sprinkle with sugar and grill cut side down, over medium heat for 4 to 5 minutes or until mangos are softened.
For the coulis:
Add 3 cups of raspberries to the food processor and purees until smooth. Strain through cheesecloth or strainer. In a saucepan, over low heat, add 1 to 2 tablespoons lemon juice, 6 tablespoons sugar and the raspberry puree. Stir or whisk until sugar dissolves.
Serve mangos with warm raspberry coulis, ice cream, raspberry syrup, fresh raspberries and mint.
Roasted Mint-Flecked Peach Melba with Raspberry Sauce
2 tablespoons melted butter
11/2 tablespoons sugar
2 teaspoons chopped fresh mint
2 boxes raspberries
2 teaspoons sugar
Sorbet, ice cream or whipped cream
Amaretti cookies or chopped toasted almonds or pistachios
Preheat the oven to 375 degrees. Cut the peaches in half and remove and discard the pits. Brush the peaches with the melted butter. Place the peaches cut side up in a baking pan. Dust with the sugar. Sprinkle with the mint. Roast for 5 minutes, turn the peaches over and roast for another 3 to 7 minutes, or until tender when pierced with the tip of a sharp knife. Remove the peaches from the oven and let cool. Mash the raspberries with a fork (or puree them in a food processor), stir in the sugar and spoon some puree on serving dishes. Place two roasted peach halves on each plate over the puree. Using a melon baller or teaspoon, place a small scoop of lemon or raspberry sorbet on top, or use vanilla ice cream or a blob of whipped cream. Sprinkle with crushed amaretti cookies or toasted nuts. Makes 4 servings.
From Ronnie Fein, a cookbook author and cooking teacher in Stamford.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers