Auguste Escoffier created this dish for opera singer Dame Nellie Melba when he was head chef of the Savoy Hotel, London.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 1/2 cups granulated sugar||1 tbsp fresh lemon juice|
|4 peaches||1 tsp arrowroot or cornstarch|
|9 oz (250 g) raspberries||4 scoops vanilla ice cream|
|1 tbsp confectioner's sugar|
Put the sugar in a saucepan and add 2 1/2 cups water. Bring slowly to the boil, ensuring all the sugar has dissolved before it boils. Lower the heat and simmer for 5 minutes.
Meanwhile, dip the peaches in boiling water for 15–30 seconds and peel off the skins. Put the peaches in the syrup and cook over a low heat, turning occasionally, for 15 minutes, or until tender.
Put the raspberries, confectioner’s sugar, and lemon juice in a saucepan. Mix the arrowroot with 2 tbsp water and add to the pan. Bring to a boil, then strain through a sieve. Taste and add more sugar or lemon juice, if required. Let the peaches and raspberry sauce cool. Cut each peach in half and remove the pit.
To serve, place a scoop of ice cream in each dish, put 2 peach halves on top, and pour over some of the cold raspberry sauce.
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