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.
- 4 (600g) ripe medium peaches
- 400 gram fresh or thawed frozen raspberries
- 1 tablespoon icing sugar, sifted
- vanilla ice-cream, to serve
- 1Fill 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.
- 2Meanwhile, push half the raspberries through a fine sieve. Sweeten the purée with icing sugar to taste.
- 3Serve the peach halves with raspberry purée, remaining raspberries and vanilla ice-cream, if you like.
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