The ART in FIRE

A Classic Dessert That is Fresh and Satisfying!

So You Think You Can Cook

by Karl Merten, Owner and Chef- Cafe 225

With summer fast approaching, I want to share a cool dessert for you.  One that I’m sure you will love.  The Peach Melba.  A wonderful combination of a grilled and or poached peach or nectarine halves finished with a raspberry sauce.  Once you have made it and realize how perfect it truly is, it will be the go-to dessert when you are hankering for something sweet and refreshing.  Because we live in the Central Valley, this dessert is a natural.  Make your way to the Farmers Market on Thursday evening’s Downtown Visalia or on Saturday morning in the Sears parking lot at Mooney and Caldwell for the sweetest peaches around.
Peach Melba is a classic French dessert that was created by Escoffier at the end of the 19th century for Dame Nellie Melba, an Australian opera singer. It combines poached peaches with raspberry sauce and vanilla ice cream.  The various components can be made ahead of time, making quick work of the actual assembly.

PEACH MELBA
Serves 4
Grilled or Poached Peaches
3 cups water
1/2 cup sugar
Peel of 1 lemon, removed in strips
1 vanilla bean, split lengthwise
1/2 cup plus 2 tablespoons peach schnapps
4 medium peaches, just shy of perfectly ripe
Raspberry Sauce (makes 1 cup)
2 – 1/2 pints fresh raspberries
1/2 cup sugar
1 tablespoon fresh lemon juice
Vanilla ice cream
Fresh mint sprigs, garnish

To poach the peaches, place the water, sugar, lemon peel and vanilla bean in a saucepan that is just large enough to hold the peaches. You want the liquid to barely cover the peaches. Bring the mixture to the boil over high heat, stirring to dissolve the sugar. Reduce the heat to low and add 1/2 cup of peach schnapps and the peaches. Cover the pan and cook at a very low simmer until the peaches are tender when pierced with a small knife, 10 to 15 minutes, depending on the size of your peaches. Remove the peaches from the poaching liquid with a slotted spoon and place them on a plate to cool. (The poached peaches can be stored, covered, in the refrigerator for up to 3 days. Before serving, cut the fruit in half through the stem end and remove the pit. Carefully pull or peel off the skin and discard.)
Remove the lemon peels and vanilla bean from the poaching liquid, discarding the peel and saving the vanilla bean for another use. Then, place the pan over high heat and reduce the liquid to about 3/4 cup, concentrating the flavors of the syrup. Cool to room temperature, and then add the remaining 2 tablespoons of peach schnapps. Store the syrup, covered, in the refrigerator for up to 1 week.

Raspberry Sauce: Rinse the berries and place them in a small saucepan with the sugar. Place the pan over medium heat and cook until the berries soften and begin to break apart, about 10 minutes. Force the mixture through a fine mesh sieve, discarding the seeds. Add the lemon juice to the sauce and refrigerate, covered, up to 3 days.
A twist to the original version is to heat the poached peach half on the grill till warmed through, this adds a bit of smokiness to the peach and adds that certain level of California-ness to the dessert. This sometimes takes a bit longer than poaching so you may also poach them and then add the grilled element by simply putting the poached peach on a hot grill till they get the caramelized grill marks and adds the smokiness.

To assemble the dessert, place a scoop of ice cream in a bowl or large goblet. Top with 2 poached peach halves. Spoon some of the poaching syrup over the ice cream, then drizzle raspberry sauce over the peaches. Garnish with mint sprigs, if using. Serve immediately.

You’ll find the Peach Melba added to our dessert list while the season lasts!

*From the kitchen of Café 225.