Feeling peachy with peach melba

Here’s a takeoff on Peach Melba, the ice cream dessert that Auguste Escoffier, chef at the Savoy Hotel in London, created for Australian soprano Dame Nellie Melba. Inspired by a scene in the opera “Lohengrin,” where the prince arrives in a boat pulled by a swan, Escoffier’s dessert was vanilla ice cream and peaches served with an ice swan and decorated with spun sugar. This sundae, without the swan or spun sugar, is an easy version of the original. For simple variations, nectarines or apricots can be used instead of peaches and other flavors of ice cream can replace vanilla. The sundaes will still taste wonderful. 

Peach Melba Sundaes

Ingredients:

• ½ cup raspberry jam
• 2 medium peaches, cut into small pieces (about 2 cups)
• 2 cups vanilla ice cream

Directions:

In a bowl, whisk jam until smooth.

Divide peaches among 4 serving bowls. Top with ice cream and jam. Serves 4. 

Recipe by Jean Kressy.