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National Peach Melba Day

Today is National Peach Melba Day. This delicious dessert was created by the world famous Savoy executive chef, Auguste Escoffier in the late 1800’s. He named it Peach Melba in honor of Australian operatic soprano, Dame Nellie Melba.

History

Peach Melba, EscoffierIn 1892, Nellie Melba was performing in Wagner’s opera Lohengrin at Covent Garden. The Duke of Orléans gave a dinner party to celebrate her triumph. For the occasion, Escoffier created a new dessert, and to display it, he used an ice sculpture of a swan, which is featured in the opera. The swan carried peaches which rested on a bed of vanilla ice cream and which were topped with spun sugar.

In 1900 Escoffier created a new version of the dessert. He omitted the ice swan and topped the peaches with raspberry purée. Other versions of this dessert use pears, apricots, or strawberries instead of peaches and/or use raspberry sauce or melted red currant jelly instead of raspberry purée. Wikipedia

The Savoy Hotel

The Savoy Hotel

National Peach Melba Day

Today you can enjoy many of the hotel’s classic menu items on the Strand at the corner of Savoy Court. This beautiful shop, Melba at The Savoy, offers fascinating hotel signature items, fabulous pastries, classic British sandwiches and beverages.

If you’ve never had Peach Melba, here is a quick and easy recipe from The Complete Family Cookbook.  

Peach Melba
Yields 6
Peach Melba from scratch
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Ingredients
  1. 1- 10 oz package frozen raspberries
  2. 1/3 cup current jelly
  3. 1/8 teaspoon salt
  4. 1 ½ teaspoons corn starch
  5. 3 – Large peaches, peel and halved
  6. 1 quart – vanilla ice cream
Instructions
  1. Thaw berries and puree in food processor
  2. Combine pureed berries, jelly and salt and medium sauce pan; bring to a boil stirring constantly until jelly is melted.
  3. In a cup, combine corn starch and one tablespoon water. Stir into jelly mixture. Cook until slightly thickened.
  4. Allow to cool.
  5. Put one peach half rounded side up in sherbet glasses. Cover with ice cream and top with Melba Sauce. Serves 6
Notes
  1. If you want to cheat even more than this, most grocery stores carry Roland® Melba Raspberry Sauce. So, all you have to do is plop down your peach, top with ice cream and serve with Melba Raspberry Sauce.
Adapted from The Complete Family Cookbook
Adapted from The Complete Family Cookbook
Roadtrips R Us http://www.roadtripsrus.com/
On the other hand, if you’ve just won the lottery, I suggest flying to London and enjoying this classic at The Savoy. CJ concurred on this final option as a way to sample this legendary dessert.

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