When I was growing up, this quick and easy dessert would have been considered the epitome of sophistication! Invented back in 1893 by the French Chef Escoffier at the Savoy Hotel in London, it was designed to honor the Australian songstress, Nellie Melba. Whatever it's origins, and however dated it may seem to some, I think it's nice to dust off these oldies and enjoy them every now and then, especially during the warmer months when fresh fruit is so readily available.
This really is such a simple dessert and perfect for these hot summer days when you want something which is light and refreshing instead of heavy after a meal. Something cooling . . .
This fits the bill perfectly with peaches simply poached in a sugar syrup . . . topped with scoops of good vanilla ice cream . . .
A simple raspberry sauce is spooned over top. The sauce is quite simply, pureed fresh berries which have been pressed through a sieve to remove any solids. You add a bit of the poaching liquid to make it easier to puree and to sweeten, but of course if you find it is still too tart, you can add a bit of powdered sugar to taste.
Served with some store bought crisp biscuits you just can't go wrong. I hope you'll give it a go and enjoy this simple old fashioned dessert on one of these warm summer nights. I guarantee you will wonder why you waited so long!
*Peach Melba*Serves 4
1 strip of orange peel (about 1 inch wide and a couple inches long)
1 TBS lemon juice400ml water (1 2/3 cup)
a bit of powdered sugar if necessary