Peach Melba is a dessert created in the late 1800s by the famous French chef Escoffier forNellie Melba, a popular Australian opera singer. It’s made with two peach halves that have been poached in syrup and cooled. Each peach half is placed hollow side down on top of a scoop of vanilla ice cream, then topped with melba (raspberry)sauce and sometimes with whipped cream and sliced almonds. It is a great recipe any time of year, and can be made with fresh or frozen peaches. Great with ice cream, over waffles, pancakes or poundcake.
Peach Melba
1/4 cup peach schnapps or peach juice
4 large peaches, haved and pitted
1(12-oz) jar seedless raspberry jam
1(12oz) pacakge frozen raspberries, thawed
1/2 cup slivered almonds, toasted in a 300-degrees F oven for 6-8 minutes
1 quart vanilla ice cream
Pour schnapps in a microwave safe pan or pie plate, large enoughto hold the peaches in a single layer. Place peaches, cut side down in pan. Microwave on High for 3 minutes. Turn peaches over and microwave about 2 minutes longer, until the fruit is tender when poked with a sharp knife. Let peaches cool, then peel. Refrigerate. Transfer jam to a microwave safe measuring cup; microwave on high 1 to 2 minutes until partially melted. In a food processor, puree jam and raspberries. Set a fine-mesh strainer over a bowl; strain to remove seeds, pressing with a rubber spatula. Discard seeds. Refrigerate. Place scoops of ice cream in bowls. Top with a peach half, 2 tablespoonos of sauce, and 1 tablespoon almonds. Serve immediately.
