Today is National Peach Melba Day. Peach Melba is a dessert made from peaches, vanilla ice cream and raspberry sauce and was invented by French chef Auguste Escoffier in 1892 or 1893 when he was employed at the Savoy Hotel, London. Escoffier created the dessert to honor the Australian soprano, Nellie Melba.
To celebrate National Peach Melba Day, serve up this simple Peach Melba recipe.
· 1/4 cup peach schnapps or peach juice
· 4 large peaches, halved, pitted
· 1 (12 oz.) jar seedless raspberry jam
· 1 (12 oz.) package frozen raspberries, thawed
· 1/2 cup slivered almonds, toasted in a 300-degree oven for 6 to 8 minutes
· 1 quart premium vanilla ice cream
1. Place fresh peaches, cut side down, in a microwave-safe pan or pie plate large enough to hold peach halves in a single layer. Pour in schnapps and microwave on high for 3 minutes. Flip peaches over and microwave about 2 minutes longer, or until peaches are tender when poked with a sharp knife. Allow peaches to cool, then peel and refrigerate for 3 minutes.
2. Put raspberry jam in a microwave-safe measuring cup and microwave on high 1 to 2 minutes until partially melted. In a food processor, puree jam and raspberries. Set a fine-mesh strainer over a bowl and strain sauce to remove seeds, pressing with a rubber spatula. Discard seeds and refrigerate raspberry mixture.
3. Scoop 1/2 cup ice cream into eight shallow bowls, a peach half, 2 Tbs. sauce and 1 TBSP almonds. Serve.