Classic Peach Melba | Emeril Lagasse

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Peach Melba is a timeless dessert made with poached peaches, vanilla ice cream, and a raspberry sauce. It was created by esteemed Chef Auguste Escoffier at the Savoy Hotel for singer, Nellie Melba, in 1893 in celebration of her performance. It’s as delicious today as it was said to have been back then.
CLASSIC PEACH MELBA
SERVES 8
4 fresh peaches
2 cups dessert wine or white wine
2 cups water
1 cup granulated sugar
1/2 vanilla bean, split in 1/2 and seeds scraped
2 cups fresh raspberries, picked over
1 tablespoon confectioners' sugar
2 tablespoons lemon juice
Vanilla Bean Ice Cream, (recipe follows) or good quality store bought vanilla, for serving
Whole fresh raspberries, for garnish
Mint sprigs, for garnish
Score the bottom of each peach with a paring knife, making an “X” on the bottom of each. Combine wine, water, sugar, and vanilla bean seeds and pod in a saucepan. Add peaches and bring to a boil over medium-high heat. Reduce heat to a gentle simmer and cook for 5 to 10 minutes. Remove the peaches from the syrup and cool slightly.
Return the peach cooking liquid to high heat and bring to a boil. Reduce the mixture by half, about 15 minutes. Remove from the heat and set aside.
Peel peaches, and halve and pit each peach. Pour 1/2 cup of the reserved liquid over the peaches and refrigerate until well chilled.
Combine raspberries, 1/2 cup reserved peach liquid, confectioners' sugar and lemon juice in a food processor and process until well pureed. Strain raspberry mixture through a fine mesh sieve. Refrigerate until ready to serve.
Serve peaches with ice cream and drizzle the raspberry sauce. Garnish with fresh mint sprigs and serve immediately.
VANILLA BEAN ICE CREAM
SERVES 8
3 cups heavy cream
2 cups milk
1 vanilla bean, split lengthwise
12 large egg yolks
1 cup sugar
Combine cream and 1 cup in a large heavy saucepan. Scrape the seeds into the cream mixture and add the bean pod. Bring to a gentle boil over medium heat.
Whisk yolks and sugar in a medium bowl. In a slow and steady stream, whisk 1 cup hot cream mixture into the egg mixture. Gradually whisk egg mixture back into the saucepan. Stir constantly over medium-low heat until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees on an instant-read thermometer, about 5 minutes. Strain through a fine-mesh sieve into a heatproof medium bowl.
Stir remaining 1 cup milk into the ice cream base and cover with plastic wrap, pressing the wrap against the surface of the custard to prevent a skin from forming. Refrigerate until well chilled, at least 2 hours.
Pour chilled custard into an ice cream machine. Churn according to the manufacturer's instructions. Pack into an airtight container and freeze until ready to serve.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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