This pleasantly easy peach dish will have you singing at Pagliacci for more. Perhaps not as well as opera singer Dame Helen “Nellie” Melba, for which French chef Auguste Escoffier created and named this delectable dish after his friend, though just as enthusiastically.
This is a slight variation on the traditional Pêche Melba recipe. But none of the delicate balance of its taste is lost. You can also make this peach dish a couple of days ahead. Great for Sunday brunch or your friends/family gatherings.
Honey Poached Peach Melba- serves 2 [For more than two-adjust the peach size to sm/med and increase peach halves for up to 6.]
- 1lg peach-[blanched,peeled]
- 1C fresh raspberries-[pureed- if fresh not available,use frozen]
- 4oz Greek Style yogurt-[thick,plain,frozen]
- 2C water
- 2TBsp Lemon Juice
- 1/2C honey-[local is best, in a pinch sub 1C sugar]
- Slivered almonds-[Optional,plain unsalted,a few for topping]
With small cookie or ice cream scoop, place yogurt onto plate/pan covered with non-stick foil or parchment parer . A spoon can work too. [tip-using a really thick yogurt like Gothberg Farms Greek Style works best] Freeze for 1-2 hours.[can freeze couple days ahead or over night]. Take plate/pan of frozen greek yogurt scoops out at least ½ hr before serving to soften slightly.
Puree the raspberries.[freeze your own farm fresh berries, like Skagit Sun for use all year] Pour through a fine sieve over a bowl, let drip while you white poach the peach. [ if you don't mind the seeds you can skip the sieve]
Blanche and peel the peach. Cut in half, remove the stone. [tip-use a lg firm not overly ripe fragrant freestone variety like those from Martin Family Orchard] White poach the peach by bringing 2C water , lemon juice and honey [or sugar] to boil. Place peach halves [cut side down] into honey syrup. Boil for 3 minutes turning once halfway through. Gently remove both peach halves with a slotted spoon to a shallow bowl or glass dish. Continue to boil honey simple syrup for 2 more minutes. Pour honey syrup over peaches. Set aside to cool. Meanwhile gently work raspberry remains with spoon through the sieve. Stir ¼ cup of the warm honey simple syrup into the bowl of raspberry puree. Cover and refrigerate cooled poached peach and raspberry sauce until ready to serve. (Can keep for couple days)
Remember to remove frozen yogurt scoops from freezer at least a ½ hr before you’re ready to serve. Remove poached peach and raspberry sauce from refrigerator. Warm a cup of the honey syrup in microwave 30-40 sec or on stove top. Spoon a couple tbsp into serving dish, place poached peach halve [or slices] in warm honey syrup, top with a scoop of the soften frozen yogurt and raspberry sauce. Scatter slivered almonds on top if using.
How about Peach Melba for breakfast! Any leftovers can be frozen and used to make a fast and tasty smoothie the next day.
Depending on your location, most if not all of the main ingredents can be found at local farmers markets or farm stands.