Peach "Melba" - a dessert with history

Category: Culinary recipes
Peach Melba - a dessert with history

Ingredients

Large peaches 4 things.
vanilla ice cream 500 g
Granulated sugar 200 g
Vanilla stick or vanilla sugar
For raspberry coolies: Raspberries, fresh or frozen 200 BC
Granulated sugar 50 g
Lemon juice half or to taste
Whipped cream optional

Cooking method

  • If you want to experience true pleasure from the harmony of tastes, then prepare this ice cream dessert, and at the same time entertain your guests or household members with the story of creating this simple and at the same time almost brilliant piece of culinary art.
  • This prestigious ice cream dessert was invented at the end of the 19th century by the great French chef Auguste Escoffier, who dedicated his creation to the then famous singer Nelly Melba.
  • Of course, the Melba peach can be cooked with any berries (raspberries, strawberries, red currants) or even replaced with confiture, which should be warmed up with a little water and lemon juice, and then cooled. In winter, you can use canned peaches in syrup. But the classic is serving ice cream with freshly made raspberry coolies and peaches freshly cooked in sugar syrup. Take my word for it, it is this option that can be called a masterpiece of culinary art. Therefore, for the first acquaintance, I advise you to cook according to the recipe.
  • Preparation
  • The bowls in which the dessert will be served should preferably be kept in the freezer until ready for serving.
  • - Peaches wash and blanch in boiling water for 1 minute. We clean from the skin and carefully divide into two halves, remove the bones. (Now is not the season, so it was not possible to divide the peaches into two even halves, I had to forcefully remove the stone and divide the doggies into several parts.)
  • - Dissolve sugar in 1 liter of water - 200 g (it seemed to me that less water could be used), add a vanilla stick or vanilla sugar, heat until the sugar dissolves and put the prepared peaches in the syrup, cook over low heat for 8-10 minutes, depending on firmness of the pulp. Peaches should not be overcooked, they should keep their shape, but become plastic.
  • Let the peaches cool in the syrup, then carefully remove them and place them on a plate.
  • Peach Melba - a dessert with history Peach Melba - a dessert with history
  • Peach Melba - a dessert with history Peach Melba - a dessert with history
  • - Next, we cook raspberry coolie... We put aside several whole berries for decoration. Put the rest of the raspberries in a blender together with sugar (50 g) and lemon juice and bring, grind them to a semi-liquid puree (coolie), which we send directly to the refrigerator. I rubbed the puree through a strainer in order to get rid of the seeds. I advise you to do this, even when using strawberries.
  • Peach Melba - a dessert with history
  • - We collect dessert. We take out the bowl from the freezer. In each of them, pour a little raspberry coolie on the bottom, put 2 peach halves, a large scoop of vanilla ice cream and again a raspberry coolie. Add some whipped cream (optional) and garnish with the berries.

Note

Opera star Nelly Melba ruled the minds of a generation of theater fans (1887-1931). During her lifetime, Melba received a patent in her own name, since a dubious perfume named after her was released on the market. And although gramophones already existed at that time, records of her unique voice have not survived. And today the name of the Australian singer is associated primarily with the famous dessert "Peach Melba", named in her honor, as well as a special type of toast.
Melba had a somewhat cold tone of voice. "Crystal-clear" it was called by fans who did not fall under the influence of her art - ice.But, one way or another, for almost half a century she was accompanied by theatrical success, and her life was spent on trips, on opera stages and in hotels scattered around the world.

So in 1903, her tour in Australia made such a splash among the public that Melba was called there only as "the queen of singing." Due to one canceled concert due to the singer's extreme fatigue, she was accused of a secret addiction to alcohol, as they later wrote in the newspapers. And this journalistic invention was in use for many years, especially in Australia. "But," as Melba told one of her friends, "a person is unpopular if people don't tell scary things about him."
In fact, Melba passionately loved only tea and everywhere carried with her a small silver teapot, which was her talisman, and which she wrote in her will to her granddaughter.
Apparently, the opera diva had a very high opinion of herself. In 1925, shortly before leaving the stage, Nellie Melba replied in an interview with an English newspaper: “There is no point in having an excellent voice if you do not also have intelligence, charm, health, great willpower and determination. If they are looking for a successor for me, then she must have all these qualities, and such women are born only once a century. "
French chef Auguste Escoffier first cooked Peach Melba at the Savoy Hotel in London.
The newly opened hotel was famous for the latest innovations in technology and fashion. The hotel was located very close to Coven Garden, so Nelly Melba, who came on tour to London, always lived in this hotel.

Peach Melba is closely related to Melba's singing of Elsa in Wagner's Lohengrin, a role she first performed at London's Coven Garden in 1890. Escoffier recalls this:
“The first time I put Peach Melba on the Carlton hotel menu was in 1899, but I had served it to the singer for several years before.
Then she sang Elsa in Lohengrin. For one of the performances, she offered me a place among the orchestra members. When Madame Melba showed up at our restaurant the next day, I decided to thank her and cook something very special for her. As a reminder of the fairytale swan in Act 1, I composed a peach and vanilla ice cream dessert topped with powdered sugar, served in a silver goblet and decorated with a swan tail carved out of ice.
The effect was stunning, and Madame Melba was delighted with my creation. Having met me one day at the Ritz Hotel in Paris, she immediately started talking to me about this memorable evening. Success came to my invention quickly and for a long time. For 27 years now it has been served in different parts of the world. I only wish the original recipe was modified so often.
Peach Melba is a very simple dessert made from ripe peach, vanilla ice cream and raspberry puree. Any change in the recipe destroys the delicate balance of its taste. Sometimes raspberry puree is replaced by strawberry marmalade or red currant jelly. This completely changes the taste. Or a peach served with whipped cream. The results of such experiments have nothing to do with the original recipe and can hardly bring joy to a true connoisseur. "
In the season I will show a more interesting presentation. Made from frozen raspberries with a little strawberries. The cream seemed superfluous to me.
In general, it seemed to me original that the ice cream was served to the opera singer, and she appreciated the dessert. But what about the need to take care of the throat, which today's high-flying singers constantly talk about?

Shyloopaya
I will repeat what I have written 100 times:
Well, where do you expose such a beauty at night, ahh? You have no conscience at all)
Drool is dripping steadily, only granulated sugar is made of ingredients at home. I will not chew it, envy willpower
Beauty, also with history, and for me the main thing is the simplicity of ingredients and execution.
Thank you for your work, definitely bookmarked.

* went to get a cloth, wash the screen ..
Rada-dms
Shyloopaya, Natasha, thanks for such an emotional experience! The dessert is definitely worth it! I highly recommend cooking! We are delighted! And with normal summer peaches ..... it will turn out fabulous.

But with the filing I was worn out as never before - everything flowed and melted, remade, there was not enough coolie! So you have to do it again and serve in a flatter plate.

Premier
Quote: Rada-dms
In general, it seemed to me original that the ice cream was served to the opera singer, and she appreciated the dessert. But what about the need to protect the throat,
The advertisement is engine of the trade...
A legend is the engine of the recipe.

I also tried it with ice cream. You will also have to redo it. By the way, on a plate it is even more difficult, when everything melts there and floats away in different directions.

Ilona
Quote: Rada-dms

In general, it seemed to me original that the ice cream was served to the opera singer, and she appreciated the dessert. But what about the need to take care of the throat, which today's high-flying singers constantly talk about?
Yes, we eat, we eat ice cream :))) These are seeds, nuts, vodka, and cigarettes are not allowed))) And ice cream is possible, well, if you are not inclined to tanzelitis and bronchitis :)) Well, not in packs of it :))))
The recipe is delicious :)
Kara
Another masterpiece, Olya Vkusnotaaa! Want Want
Trishka
Rada-dms, I am glad, well, where do you find such beauty !!!
Well, yeshkin cat, well, even looking badly, the whole monitor has already licked aaaaa!
Thank you for such a charming recipe and a wonderful story !!!
The main thing now is not to accidentally show the small ones, otherwise the FSE, the kirdyk will come to me!
Elven
What a delicious treat! And even with such a history Olga, thanks for the recipe! Bookmarked before peach season
Matilda_81
Olya, where did you get such large peaches? What a beautiful dessert! Everything I love: ice cream, raspberries and peaches !!!!!
Tricia
Gorgeous dessert! A combination of flavors!
But we have such a coldness that even looking at him is cold, not just cooking and eating. I leave until hot times!
Mikhaska
M-m-m-yum, I'm glad! I can do without a peach ... We are not proud people. We are already delighted with ice cream with coolies!Peach Melba - a dessert with history
A separate merci for a delicious story!
Bottling
Bookmark recipe. I always have my own ice cream now, I will wait for raspberries and peaches.
Rada-dms
Quote: Ilona
Yes, we eat, we eat ice cream :))) These are seeds, nuts, vodka and cigarettes are not allowed)))

Ilona! Thank you! Well, thank God that a person from the field of opera can afford at least something! You sing along with all your culinary talent!
By the way, several times in Italy, after the performances, we ended up in restaurants where Italian singers were resting after the performance, and so they did not limit themselves to anything - a glass of limoncello after a hearty dinner is a sacred cause!
Rada-dms
Quote: Kara
Another masterpiece, Olya Vkusnotaaaa! Want Want
Irisha, thank you, dear! But the masterpiece was created by a famous chef, I just brought it here and shared, and at the same time I made my friends happy! I strongly advise you to try it during the season!
Rada-dms
Quote: Trishka
The main thing now is not to accidentally show the small ones, otherwise the FSE, the kirdyk will come to me!
Ksyushenka, we tasted at night, and, nothing, not a kirdyk! don't show it, but prepare it when you have a good withdrawal, and surprise! Delicious!
And thank you for your kind words!
NataliARH
Olya, thanks for the historical yummy
Rada-dms
Quote: Matilda_81

Olya, where did you get such large peaches? What a beautiful dessert! Everything I love: ice cream, raspberries and peaches !!!!!
Gulnarochka, I bought in the Metro outside the city, relatively inexpensive, tasty, but immature! They are of medium size. Thank you dear for visiting!
Rada-dms
Tricia, Elven, try it, this is from the series - clean and winning !!! Thank you, my dears, for your attention !!!
Rada-dms
Quote: Mikhaska
M-m-m-yum, I'm glad! I can do without a peach ... We are not proud people. We are already delighted with ice cream with coolies!
A separate merci for a delicious story!
Irisha! My joy! Yes, I'll give you a double dose of these peaches, no, I'll put five! And the ice cream, too, respectively!
If only you were happy and always come to visit me!
Rada-dms
Quote: Nalya
The recipe is bookmarked. Now I always have my own ice cream, I will wait for raspberries and peaches.
Your own ice cream is half the battle! We will wait for delicious seasonal fruits, and then we will turn around with desserts! Let's save up recipes! Thanks a lot for your attention!
Mikhaska
I'm already rushing Olchik! Peach Melba - a dessert with history All - on the nerves. Well, until I see a full plate in front of me and smell a spoon in my hands, I will not calm down!
Rada-dms
Quote: Mikhaska

I'm already rushing Olchik! Peach Melba - a dessert with history All - on the nerves. Well, until I see a full plate in front of me and smell a spoon in my hands, I will not calm down!
Look there more carefully through the Ural ridge at this pace to play on the bike! And I already set the bucket of ice cream to freeze! I'll rush for peaches now - there is a big basket!
Chuchundrus
: wow: Radusik, how romantically you can present my favorite dessert: secret: now I will be proud when I learned the story. This is how I am, would you like Melba peaches? Ah: girl-swoon: Do you know what this is?
And fisyo I'm a starPeach Melba - a dessert with history
lettohka ttt
: oPersicia in May? Awesome A dessert ..... Delicious, then what! A riot of tastes! Thank you Olga for an interesting story and a delicious dessert !!!! : girl_love: We are waiting for the season :-) :-) :-) and we have heaps of peaches (in season), but for now, bookmark :-)
Tumanchik
Very fresh, very tasty and beautiful! And the story is always intriguing! Great Olya! Thank you!
Rada-dms
Quote: lettohka ttt

: oPersicia in May? Awesome A dessert ..... Delicious, then what! A riot of tastes! Thank you Olga for an interesting story and a delicious dessert !!!! : girl_love: We are waiting for the season :-) :-) :-) and we have heaps of peaches (in season), but for now, bookmark :-)
Yes, you're lucky, but we still have to look for good ones in the season! Do not forget about the recipe, delicious !!!
Rada-dms
Quote: Tumanchik

Very fresh, very tasty and beautiful! And the story is always intriguing! Great Olya! Thank you!
Thank you, Irochka!

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