2/3 cup caster sugar
2 cups water
1 cinnamon stick
2 cloves
4 fresh ripe freestone peaches
2 cups fresh raspberry puree
4 scoops vanilla ice cream
Place sugar, water, cinnamon sticks and cloves in a large saucepan and bring to the boil. Immerse peaches in boiling liquid, turn down the heat and simmer for 10 minutes. Then carefully remove peaches. Cool for several minutes before peeling the peach skin from the flesh with a small sharp knife. Place one scoop of vanilla ice cream into the centre of a chilled plate. With the back of the ice cream scoop, press into centre of the ball of ice cream to make a hollow in which to set the peach. Pour a small amount of raspberry puree over the peach and serve immediately.
Background: This classic dessert was named in honour of the opera singer Dame Nellie Melba. It was invented by Auguste Escoffier, who was known as "the Emperor of chefs".
Serves: 4
Source: http://www.abc.net.au/canberra/stories/s1648545.htm
Prepared by: Margo for the April 2005 meeting.