It's the end of the week and that means French Friday with Dorie. This week's dish has an indirect personal connection - it is Peach Melba, named after Dame Nellie Melba, who, like me, was Australian, and lived in Melbourne (sometimes!). Here is a statue in her honour at Melbourne Docklands:
This dessert is comprised of poached peaches, raspberry sauce, icecream, cream and almonds. I used creme de cassis in my poaching syrup, and used Greek yoghurt instead of icecream in assembly.
The verdict - delicious! I wondered whether all the steps were really worth it until I tasted it - but it was good, and surely one of the healthier desserts one can indulge in.
Check out what the rest of the gang thought of Peach Melba at the FFwD website. Have a great weekend!
How fun to see the statue! This looks and sounds so good. Hoping to get the peaches poached tonight and have it tomorrow, which means my post will be on Saturday probably...try as I might, I did not get a perfect posting record this week...maybe I should have it for breakfast! lol Yours looks wonderful. Have a great weekend!
ReplyDeleteIt's fun to see the two Melba's on the same page. This was a fun dessert! Looks yummy!
ReplyDeleteI love Peach Melba too! It's like pavlova-two Australian classics that I can't get enough of :)
ReplyDeleteI love peach melba and this look delicious!
ReplyDeleteGreat history info!
ReplyDeleteI didn't know the history of peach Melba...thanks for sharing the name's origin! I loved this, too, but skipped the almonds and whipped cream :)
ReplyDeleteHappy 100! Looks good.
ReplyDeleteGreat photo of the statue of Melba…and a great looking dessert! A fun post! Happy Friday!!
ReplyDeleteThanks for sharing the photo of the statue. Of the two things Escoffier named after her, I much prefer the peach to the toast. Happy 100!
ReplyDeleteThank you for the picture of Melba. Your Peach Melba looks fantastic:) Have a great weekend.
ReplyDeleteYAy I love that one of us has a pic of Nellie on their posts! Congrats on 99 posts - it's been fun getting to know everyone and I look forward to the next 200+ !!
ReplyDeleteI agree, lots of steps, but worth it in the end. Though, since I used ice cream and cream, my version was not so healthy.
ReplyDeleteI know what you mean about it sounding too simple - will keep your feedback in mind next time I find a peach melba recipe - sounds like something for summer (says she who has been indulging in ice cream)
ReplyDeleteI am delighted to see the statue of Ms. Melba. Thank you. Thank you. Don't you think this is one dessert where each process and step only makes it more delicious. I had only eaten Peach Melba a few times and had never made it. What a treat.
ReplyDeleteI just love the photo of the statue. It makes Ms. Melba and her dessert so much more authentic. I agree that this was worth all the fuss on its different parts. Loved it too. Happy 100! I've enjoyed getting to know you as we cook together.
ReplyDeleteI learned something new about Nellie Melba. We enjoyed this one too. All the components went so well together. I love making ice cream and am glad I made this one.
ReplyDelete