The origin of the Melba peach: a tribute to Nellie Melba
Nellie Melba (1867–1931)
Born in Melbourne in 1861, Nellie Melba was one of the world's most famous coloratura sopranos. From her debut in Brussels in 1887, she charmed international audiences. In 1904, she was among the first artists to record a disc. During a performance of Lohengrin at Covent Garden in London, her voice dazzles Auguste Escoffier, chef of the prestigious Savoy hotel. Inspired by both the singer and the staging swan, he imagines an exceptional dessert.
Auguste Escoffier and the birth of Peach Melba
In 1894, Escoffier created a spectacular presentation. In a block of ice, he carves a stately swan, which he tops with chantilly, topped with poached peaches topped with raspberry puree and spun sugar. This dessert, first called "swan peach", soon became the peach Melba in homage to the great Australian artist.
Auguste Escoffier (1846–1935)
A simple, refined recipe
Escoffier described his creation as follows: "Poach peaches in vanilla syrup. Arrange them in a timbale over vanilla ice cream and top with raspberry purée". Over time, the recipe adapts: the purée sometimes becomes a coulis, and slivered almonds are added for extra indulgence. The essential thing remains a perfect match between fruit, ice cream and chantilly.
Peach Melba recipe
Pêche Melba Photo par Leena Robinson/Shutterstock
Ingredients for 4 people
- 4 unripe peaches
- 200 g raspberries
- 1 vanilla pod
- ½ citron
- 450 ml whipped cream
- 450 ml vanilla ice cream
- 60 g powdered sugar
- 200 g sugar
- A few slivered almonds
- 4 cups
Preparing the Melba peach step by step
- Peel the peaches, remove the pits and cut in half.
- Blend the raspberries with the powdered sugar to obtain a purée.
- Prepare a vanilla syrup by heating the sugar with a liter of water and the vanilla pod.
- Poach the peaches in the syrup for about ten minutes. Drain and leave to cool in the fridge.
- Place two peach halves in each bowl, add the vanilla ice cream, whipped cream and raspberry coulis.
- Sprinkle with flaked almonds before serving.
Astuce gourmande
To save time, use peaches in syrup. A tasty variation is to replace the peaches with canned apricots to make a delicious "apricot Melba".
The Peach Melba imagined by Auguste Escoffier
Peach Melba FAQs
Who invented the Peach Melba?
Peach Melba was invented in 1894 by Auguste Escoffier at the Savoy Hotel in London to pay tribute to the singer Nellie Melba.
What are the essential ingredients?
The traditional recipe includes poached peaches, vanilla ice cream, raspberry coulis and chantilly.
Can fresh peaches be substituted?
Yes, it's possible to use peaches in syrup, or even apricots, for a quick, simplified version.
Is Peach Melba a French dessert?
Although created in London, it is the work of a French chef and is now an integral part of French culinary heritage.
