January 13th is National Peach Melba Day.
Peach Melba was created in the late 1800s by French chef Escoffier for Dame Nellie Melba, a popular Australian opera singer. Originally it featured an ice swan filled with peaches on a river of ice cream and topped with spun sugar.
For the the opening of the Carlton Hotel, Escoffier altered the recipe omitting the ice swan and spun sugar and adding a raspberry purée.
Make some for dessert tonight!
1 cup granulated sugar
2 cups water
1/4 cup lemon juice
1 teaspoon vanilla
2 cups raspberries
2 tablespoons lemon juice
1/2 cup granulated sugar
1/2 pint of vanilla ice cream
Remove the skin from the peaches. Slice in half and remove pits. Set aside. Make the syrup by bringing the sugar, water and lemon juice to a boil. Remove from the heat and add vanilla and the peaches, let syrup cool with the peaches. Meanwhile, make the sauce by pureeing raspberries with the lemon juice. Strain, if desired, and add sugar to taste.
Set it up (for each):
Scoop some ice cream into a bowl. Drain peaches, discard syrup, and place some peaches over the ice cream. Drizzle with the raspberry puree. Garnish with whipped cream and toasted almonds.