The Peach Melba is a classic
dessert, invented in
London to honour the
Australian soprano, Dame
Nellie Melba (1861 - 1931). It combines two favourite summer fruits:
peaches and
raspberry sauce accompanying
vanilla ice cream.The Peach Melba was originally created in
1892 or
1893 by
Auguste Escoffier at the
Savoy Hotel, London. He had heard
Nellie Melba perform at
Covent Garden one night and was inspired to create a dessert just for her. Rumour had it she loved ice cream, but did not dare eat it often, believing it would affect her vocal cords. Escoffier created a sauce of
raspberries,
redcurrant jelly,
sugar and
cornstarch. In Peach Melba, the ice cream, being only one element in a whole, would not be as cold and thus not harm her vocal cords. He served it at a dinner she was hosting, presented in an
ice sculpture of a swan inspired by the performance of
Lohengrin he had seen.
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This sauce is a combination of pureed and strained fresh raspberries, red currant jelly, sugar and cornstarch. It accompanies the dessert Peach Melba,but can also top ice cream, fruit, pound cakes and puddings. It was created by the famous French chef Auguste Escoffier for Australian opera singer Dame Nellie Melba.
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