Peach Melba Sauce

by Caterina Borg, Good Food Gourmet on July 8, 2012

I’m glad to say that I wear the title of fruit fanatic with great pride….I’ve always loved fruit. Having spent my first few years in Brazil, our family doctor encouraged my parents to feed us as much fruit (especially papaya) as they could. My parents didn’t know then just how good for you papayas were, they were just following doctors orders…all parents with young children were given the same instruction. Papaya is a well known laxative, and to keep their children regular, it was papaya that served the double duty…too much information, I know.

I also remember eating persimmons (which I also LOVE), and so many other types of exotic fruit like guava, passion fruit, graviola and nespera…oh how I miss them.

Today I made some shortcakes and decided to fill them with some custard and top them with a lovely fruit salad. I wanted something saucy for the fruit salad so that the tender shortcakes would absorb all of that delicious juice and simply melt in your mouth along with the custard. I was going to make my go to strawberry sauce, but decided instead to make a peach melba sauce…have you ever heard of it?

Peach melba is a classic dessert that was first created by Escoffier at the Savoy Hotel in London to honor the Australian opera singer Nellie Melba. The sauce is traditionally served over vanilla ice cream, and combines the beautiful flavors of two popular summer fruits: peaches and raspberries.

Since I was already using sliced strawberries in the fruit salad, I thought that the melba sauce would be a great addition to the overall flavor of the fruit salad. I used the same recipe that I use for my strawberry sauce and simply replaced the strawberries with both raspberries and peaches. Once I made the sauce, I also added some small peach chunks because I was also going to serve this with a Peaches ‘n’ Cream custard cake that I had made.

This is so easy to make and has such a lovely, intoxicating aroma as it cooks. You can serve this with just about anything. If you want to forgo the extra calories from the ice cream and the cake, simply add this to your fruit salad…it’s a really, really good idea.

Peach Melba Sauce

1 cup fresh/frozen raspberries

1 cup fresh or canned peaches (in juice)

½ cup granulated sugar

1 teaspoon fresh lemon juice

Rinse the berries and the peaches if using fresh, cut up the peaches and place them into the food processor and whirr them together until you have a thin puree. Remove the puree and add it to a small pot along with the sugar and the lemon juice and cook on medium heat for about 10-15 minutes, stirring continually so that the mixture does not burn.

You will see it thicken and deepen in color. When it is ready, pass this through a sieve to catch all of the seeds.

I strained this into 1 ½ cups of diced peaches and tossed it all together.

I allowed it to cool completely before I placed it in the refrigerator and then served it with my cake. If you are going to use this for fruit salad, then omit the chunks of peaches and toss the sauce over the fruit right before serving.

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