Stage 2: Monaco to Brignoles Today French chef, Gabriel Gaté, discusses the classic food of the Riviera and prepares a very fruity Peach Melba, a dish created for Dame Nellie Melba by Auguste Escoffier, who was a great French chef born not far from Monaco. Sommelier, Christian Maier introduces a great wine from Provence.

Serves
6

Skill level

Easy
By
Average: 3.2 (26 votes)
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Ingredients

  • 1½ litres cold water
  • 2 cups caster sugar
  • ½ vanilla pod, split open lengthwise
  • thinly peeled rind of about two-thirds of a lemon
  • 6 just ripe peaches
  • juice of 1 orange
  • juice of ½ lemon
  • extra 2 tbsp caster sugar
  • 250 g raspberries (frozen berries are ok)
  • 1 litre good-quality vanilla ice-cream
  • 40 g toasted flaked almonds
  • a little icing sugar for dusting, from a shaker

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Cooling time 2 hours
Chilling time 2 hours

Pour the cold water into a medium saucepan. Add the caster sugar, vanilla pod and lemon rind, bring to a simmer and cook for 5 minutes.

Carefully place the washed peaches into the syrup. Bring to a slow simmer and poach the peaches for 10 minutes,

Remove peaches from the heat and transfer them with the syrup to a bowl. Allow to cool, then refrigerate until 10 minutes before using.

In a small food processor blend the orange juice, lemon juice, the extra sugar and the raspberries to a purée. Strain this raspberry coulis into a bowl.

Just before serving, lift the peaches from the syrup and peel them carefully

Place several scoops of vanilla ice-cream in a deep serving dish. Gently place the peeled peaches on top and spoon the raspberry coulis over the top.

Sprinkle with toasted flaked almonds and dust with icing sugar. Serve immediately.

You can also serve the Pêche Melba in individual bowls.