Simply infuse peaches in a vanilla syrup and serve with vanilla ice cream and raspberry sauce. A delight! I give you the original recipe as created by French Famous Chef Auguste Escoffier and tell you why it’s called Melba.
Start by peeling peaches with a knife or a peeler and leave them whole, pit in. Eventually quickly blanch peaches in boiling water to easily remove the skin. Split the vanilla bean in half lengthwise and scrape the inside vanilla seeds with a sharp paring knife.
Bring water with sugar and vanilla (bean and inside seeds) to the boil. Let it boil for 5 minutes.
Reduce the heat and carefully drop in peaches. Let it simmer for 8 to 10 minutes (more if peaches are not really ripe) until peaches are tender and a knife can pierce them easily.
Stop the heat and let the syrup cool down, peaches in (note that peaches will continue to cook a little bit).
Prepare raspberry sauce
Meanwhile, simply mix raspberries with a blender to get s smooth purée. You may use a sieve if you want to discard all the little seeds but I’m not sure it’s necessary.
When the syrup and peaches are cold, drain peaches, cut them in half and discard pits.
When it’s time for dessert, dress in individual cups with 1 to 2 scoops of vanilla ice cream, two halves peaches and raspberry puree.
The main steps : Poach peeled peaches in vanilla syrup and mix raspberries. Once cooled down dress peaches with ice cream and raspberry puree.Tip:: Don’t throw away the syrup. Pour it in a bottle and store it in the refrigerator. It’s delicious chilled with a bit of water and ice cubes.