Name: Peach Melba
Cook time: 6 min
Total time: 6 min
Yield: 4
Ingredients: 4 (600g) ripe medium peaches; 400 gram fresh or thawed frozen raspberries; 1 tablespoon icing sugar, sifted; vanilla ice-cream, to serve

We think of Peach Melba as an Australian dish, but it’s more complicated than that. It was invented at The Savoy in London by legendary French chef Auguste Escoffier in honour of the great Australian soprano, Dame Nellie Melba.

Ingredients

4 (600g) ripe medium peaches

400 gram fresh or thawed frozen raspberries

1 tablespoon icing sugar, sifted

vanilla ice-cream, to serve

Method

1.Fill a medium saucepan with water, bring to the boil. Add the peaches and simmer gently, uncovered, 5 minutes. Use a slotted spoon to transfer the peaches to a bowl of cold water. When peaches are cold, remove skins, halve, and discard stones.

2.Meanwhile, push half the raspberries through a fine sieve. Sweeten the purée with icing sugar to taste.

3.Serve the peach halves with raspberry purée, remaining raspberries and vanilla ice-cream, if you like.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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