Quick Melba

14 Reviews
83% would make this recipe again

Peaches topped with a raspberry sauce.

In the late 1800s, Australian born Dame Nellie Melba was already a legend in the operatic world when the famous French chef Auguste Escoffier honoured her with a «dramatic» dessert named after her choosen name («Melba» being a condensed version of her beloved Melbourne).

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Preparation : 10 min Cooking : 5 min
150 calories/serving

Ingredients

4 peaches, yellow, ripe, "freestone" type 600 g
2 1/4 cups raspberries 300 g
4 tbsp sugar 50 g
2 tbsp apple juice 30 mL
4 tsp cornstarch 10 g
4 scoops vanilla ice cream [optional] 250 mL

Before you start

The traditional recipe calls for poaching the peaches in a syrup. This step can be eliminated if ripe peaches are used.

Method

  1. Peel the peaches, split them in half, then pull apart and remove their pits (if the peaches are not fully ripe, peeling may be easier if they are blanched for 30 sec). Set aside.
  2. In a saucepan, heat the raspberries and sugar over low heat. Cook 2-3 min, then mash the raspberries with a fork.
  3. In a small bowl, dilute the cornstarch with the apple juice. Add the slurry to the warm raspberries and cook over low heat, with stirring, about 2 min until the mixture thickens. Pass the thickened raspberries through a fine sieve and using a rubber spatula, press on the raspberries to extract as much juice as possible. Discard the seeds.
  4. Drizzle the peaches with the strained raspberry sauce and serve. Garnish with vanilla ice cream, if desired.

Observations

The raspberry sauce may be prepared in advance.

Nutrition Facts Table

per 1 serving (220 g)

Amount

% Daily Value

Calories

150

Fat

1 g

1 %

Saturated 0 g
+ Trans 0 g

0 %

Cholesterol

0 mg

Sodium

0 mg

0 %

Carbohydrate

36 g

12 %

Fibre

7 g

29 %

Sugars

27 g

Net Carbs

29 g

Protein

2 g

Vitamin A

6 %

Vitamin C

46 %

Calcium

2 %

Iron

6 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy
Excellent source of  :
Fibre, Manganese
Good source of  :
Potassium, Vitamin C, Vitamin E
Source of  :
Copper, Folacin, Iron, Magnesium, Niacin, Pantothenic Acid, Vitamin A, Vitamin K, Zinc
Low  :
Fat
Free  :
Cholesterol, Saturated Fat, Sodium, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Fruits 1
Fats 0
Other Foods 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

14 Reviews (13 with rating only) 83% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

Very tasty. It's my new easy recipe for a quick desert!

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