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Peach Melba
Created by the Great Escoffier in 1892
4 fresh firm peaches (or use canned halves but it ain't the same)
2 cups water
Best vanilla ice cream

Sauce:
Punnet of fresh or 200 grms frozen raspberries
1 Tbls. icing sugar

 

Simmer peaches in boiling water for about five minutes.
Plunge peaches into cold water.
When cold, peel, halve and carefully remove stones.

Serve peaches in glass dishes with a topping of ice cream and the raspberry sauce.

Sauce:
Push raspberries through a strainer, sweeten with icing sugar. Do not whizz raspberries or the pips will make the sauce bitter.

Escoffier made this in honour of singer Dame Nellie Melba.

Preparation Time: 20 minutes Serves: 4
Recipe Origin: United Kingdom
Submitted by:
Knockdonagh

Australia
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