You know you have mad opera skills when they name not one,but two recipes after you. This spectacularly colored Peach Melba was createdfor Victorian era opera star Nellie Melba, by the greatest chef of the time,Auguste Escoffier, who also named some thin, crispy toasts in her honor years later.This was kind of a big deal, as Escoffier was known at thetime as "the king of chefs, and chef of kings." He was arguably theworld’s first celebrity chef. His masterwork, Le Guide Culinaire, has over5,000 recipes in it, and is a fascinating browse the next time you’re in a realbookstore (do we still have those?).
Anyway, Peach Melba is a delicious and simple, summer fruitdessert, which is kind of ironic, since Auguste Escoffier was famous for hiselaborate culinary creations. In fairness, his original plating did feature theice cream and peaches being carried in on swans carved from ice, so things havebeen streamlined a bit over the years. Here we have creamy vanilla ice cream, a perfectly poachedpeach, topped off with fresh raspberry sauce and toasted almonds. This tastes likeI’m sure Nellie Melba’s voice sounded. I do hope you give this historic dish atry soon. Enjoy!
Ingredients for 6 servings: 3 peaches, halved 2 cups water2 cups sugar1 vanilla bean, split lengthwise2 tablespoons lemon juiceFor the raspberry sauce:3 cups fresh raspberries (yes frozen will work)1/3 cup white sugar1 tablespoon lemon juice1 tbsp water1/8 tsp balsamic vinegar
Hiç yorum yok:
Yorum Gönder