When I worked in the family hotel in Italy, many of the desserts, especially at lunchtime, were prepared by the waitresses in the upstairs kitchen, fresh fruit in bowls, macedonia fresca (fresh fruit salad) and another of these desserts was Pesca Melba known as Peach Melba.
The dessert was invented at the Savoy hotel in London by chef Auguste Escoffier in honour of the Australian soprano Nellie Melba around 1892 and since then there have been many desserts based on Auguste’s idea.
Auguste used vanilla ice cream, peaches and raspberry puree for his masterpiece, he actually served it on a swan carved out of ice the first time but I didn’t have that time available plus ice swans aren’t my forte, so I have made a dessert using his base ingredients and adding a couple more as my intention was to provide a delicious dessert perfect for summer BBQs and also to knock up quickly for the twins ‘pudding’ of an evening.
In Italy we used a tinned half peach for the base, a scoop of vanilla ice cream on top of that and a squirt of raspberry sauce over the top. Pesca Melba. We would prepare them for 100+ guests at lunchtimes so it had to be a quick dessert.
However with just a little more time available and only a couple of mouths to feed I prepared the dessert for the girls with fresh peach and they LOVED it.
Here, I have served the desserts in individual glasses, the old fashioned tumblers that we used for water in Italy. I found them in Sainsbury in case you were wondering, and I crushed a biscuit over the top too which went down a treat.
Here’s my quick Peach Melba recipe that is approved by the kids. I’m entering this recipe into the #MorrisonsMums/Dads Love Summer eBook Linky Challenge Sweet Treats category.[yumprint-recipe id=’36’]
Disclosure: This post is an entry for the #MorrisonsMum (or #MorrisonsDad) Summer Recipe eBook Challenge sponsored by Morrisons, which has recently cut prices on over a thousand every day products. Find out more here price checker tool