Peche Melba

Scroll down for Recipe in English

Ko nije čuo za Peche Melba, taj ne voli breskve. Ovaj desert je izmislio, sastavio Chef Auguste Escoffier u Savoja Hotelu u Londonu,  1892 ili 1893 godine, a posvetio ga je Australijskom sopranu Nellie Melba.  Za mene kraljica ovog deserta je naravno poširana breskva.
Kad smo

 već u priči o Gospodjici Melba , samo da znate da je po njoj nazvan i tost Melba..ali to jedna druga priča.

Sastojci

6 čvrstih zrelih breskvi
1 1/3 šolje šećera
2 šolje vode
1 štapić vanile

Za sos od maline

300 g smrznutih malina
1/2 šolje šećera
2 kašičice  soka od limuna

* Uz ovo služimo najbolji sladoled od vanile

Priprema
Breskve

Zasecemo u krst svaku breskvu na dnu , zatim spustimo u vodu koja vri, 30 sekundi. Izvadimo i stavimo u činiju sa ledenom vodom da bi presale da kuvaju. Oljuštimo i prepolovimo.

U manjoj šerpi sipamo šećer i vodu i . rasečemo vanilu pa oljuštimo semenke. Zatim i celu vanilu stavimo u vodu. Pustimo da prokuva i da se šećer istopi. Spustimo oljuštene breskve i na sasvim niskoj temperaturi poširamo oko 6 minuta.
Ostavimo u sirupu 1 do 2 sata.

Sirup od maline

Otopljene maline propasiramo
U šerpu sipamo šećer i vodu i poklopimo. Pustimo da prokuva, pa odklopimo i kuvamo još dva minuta. Dodamo u sirup iz koga smo prethodno izvadili breskve pa dobro promešamo.

Serviramo uz vanila sladoled , poširanu breskvu i prelijemo sosom od maline.

************************************************************

Peche Melba

The dish was invented in 1892 or 1893 by the French chef Auguste Escoffier at the Savoy Hotel, London, to honor the Australian soprano Nellie Melba.

Ingredients

1. For peaches
   • 6 medium firm-ripe peaches (2 1/4 lb)
   • 1 1/3 cups sugar
   • 2 cups water
   • 1 (1-inch) piece vanilla bean
2. For raspberry sauce
   • 1 (12-oz) package frozen raspberries (not in syrup), thawed
   • 1/2 cup sugar
   • 1/3 cup water
   • 2 teaspoons fresh lemon juice
3. • Accompaniment: 2 pt super premium vanilla ice cream

Create

1. Poach peaches:
   1. Cut a shallow X in bottom of each peach with a sharp paring knife and immerse fruit in a 4-quart heavy pot (preferably wide) of boiling water 30 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Transfer peaches to a cutting board and peel, starting with cut end, then cut in half, discarding pits.
   2. Combine sugar and water in cleaned pot. Halve vanilla bean lengthwise with a paring knife and scrape seeds into pot, then add pod and bring mixture to a boil, stirring until sugar is dissolved. Add peaches, pitted sides down, to sugar syrup, then reduce heat and poach, covered, at a bare simmer 6 minutes. Turn peaches over and continue to poach, covered, until tender, 5 to 6 minutes more.
   3. Cool peaches in poaching liquid in pot, uncovered, 1 to 1 1/2 hours.
2. Make raspberry sauce while peaches cool:
   1. Force raspberries through a fine-mesh sieve into a bowl, pressing hard on solids.
   2. Combine sugar and water in a small heavy saucepan. Cover pan (so condensation will wash any sugar crystals down side of pan) and bring to a boil, then remove lid and boil 2 minutes.
   3. Immediately stir sugar syrup into raspberry purée and cool to room temperature, about 1 hour. Stir in lemon juice. 3Serve peaches over ice cream and drizzled with sauce.